Cut the salmon into very fine cubes and cut the strawberries finely.

In a bowl, prepare your rocket salad. Set aside.

In another bowl, place the salmon cubes, Greek yogurt, sriracha sauce, maple syrup, green onions, lemon juice and strawberries.

Mix gently with your hands or spoon without crushing the ingredients.

Place the tartar on a plate. Garnish with sesame seeds.

Serve with your arugula salad, drizzled with balsamic vinegar and Parmesan cheese.