Roughly chop cherry truss tomatoes and flat leaf parsley, tear mint leaves and crush garlic.
Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper and rice bran oil and refrigerate.
Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate
Lightly coat each portion in Canola oil and then completely cover each in Dukkah.
Heat a large non-stick or cast iron pan with a little ghee or oil until hot, carefully place each steak into the pan Dukkah side down, reduce the heat and cook for approx. 1minute. Carefully turn over and cook for a further 4-5 minutes or until flesh is firm.
Plate up with salad and serve creme fraiche dressing separately or drizzle over the salad and salmon portion