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Salmon with Strawberry and Basil Salsa

Home  >  Inspire & Create  >  Spring Recipes  >  Salmon with Strawberry & Basil Salsa


Salmon with Strawberry & Basil Salsa


10 mins (+ 5 mins
resting time)


5 mins





Salmon with Strawberry & Basil Salsa


  • 1½ tbs pistachio dukkah (optional)
  • 4 Coles Australian Skin-On Salmon Portions
  • 2½ tbs olive oil
  • 120g strawberries, finely chopped
  • ½ red onion, finely chopped
  • 4 radishes, finely chopped
  • 2 tbs finely shredded basil
  • 1 tbs red wine vinegar
  • 120g pkt Coles Australian 
Baby Rocket
  • 1 fennel, trimmed, finely shaved
  • 1 Lebanese cucumber, 
thinly sliced diagonally
  • 1 tbs lemon juice


  1. Sprinkle dukkah, if using, over a small plate. Place 1 piece of salmon on the plate, skin-side up. Press to coat in dukkah. Transfer to a clean work surface. Repeat with remaining salmon.
  2. Heat 2 tsp of the oil in a medium frying pan over medium-high heat. Cook the salmon, skin-side down, for 3 mins or until crisp. Turn the salmon over. Reduce heat to medium. Cook for 1½-2 mins for medium or until cooked to your liking. Transfer to a clean plate and cover loosely with foil. Set aside for 5 mins to rest.
  3. Meanwhile, combine the strawberry, onion, radish, basil, vinegar and 1 tbs of the remaining oil in a bowl. Season.
  4. Combine the rocket, fennel and cucumber in a large bowl. Drizzle with the lemon juice and remaining oil and toss to combine.
  5. Divide the rocket mixture and salmon among serving plates. Spoon over the strawberry mixture to serve.

SERVE WITH basil leaves

Energy 2039kJ/488 Cals (23%) Protein 35g (70%) Fat 35g (50%) Sat Fat 6g (25%) Sodium 157mg (8%) Carb 6g (2%) Sugar 6g (7%) Dietary Fibre 4g (13%)