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Dukkah Salmon with Strawberry Basil Salsa

dukkah salmon with strawberry basil salsa



1 ½ T dukkah

4 x pinboned salmon portions, skin on

3 T olive oil

120g strawberries, finely chopped

½ red onion, finely chopped

3 radishes, finely chopped

2 T basil, finely sliced

1 T red wine vinegar

120g baby rocket

1 small fennel bulb, trimmed, finely shaved

½ cucumber, thinly sliced diagonally

1 T lemon juice



  1. Sprinkle dukkah 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 1 T 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 2-3 mins or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 5 mins to rest.
  3. Meanwhile, combine the strawberries, onion, radishes, basil, vinegar and 1 T 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.


Serves 4.

Recipe adapted from


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