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Method
Step 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.
Step 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.
Step 3
Meanwhile, combine the strawberry, onion, radish, basil, vinegar and 1 tbs of the remaining oil in a bowl. Season.
Step 4
Combine the rocket, fennel and cucumber in a large bowl. Drizzle with the lemon juice and remaining oil and toss to combine.
Step 5
Divide the rocket mixture and salmon among serving plates. Spoon over the strawberry mixture to serve.
