Salmon with Strawberry and Basil Salsa

Ingredients

1 1/2 Tbs pistachio dukkah (optional)
4 skin-on salmon portions
2 1/2 Tbs olive oil
120 g strawberries, finely chopped
1/2 red onion, finely chopped
4 radishes, finely chopped
2 Tbs finely shredded basil
1 Tbs red wine vinegar
120 g baby rocket
1 fennel, trimmed, finely shaved
1 Lebanese cucumber, thinly sliced diagonally
1 Tbs lemon juice

Method

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.

Heat 2 tablespoons of the oil in a medium frying pan over medium-high heat. Cook the salmon, skin-side down, for 3 minutes or until crisp. Turn the salmon over. Reduce heat to medium. Cook for 1 1/2-2 minutes for medium or until cooked to your liking. Transfer to a clean plate and cover loosely with foil. Set aside for 5 minutes to rest.

Meanwhile, combine the strawberry, onion, radish, basil, vinegar and 1 tablespoon of the remaining oil in a bowl. Season.

Combine the rocket, fennel and cucumber in a large bowl. Drizzle with the lemon juice and remaining oil and toss to combine.

Divide the rocket mixture and salmon among serving plates. Spoon over the strawberry mixture to serve.

Credits: Coles

Photo Credits: Coles