Lightly coat salmon with a little olive oil and sprinkle both sides lightly with kosher salt. Press both filets into shallow bowl filled with sesame seeds until well coated all around.

Heat olive oil to medium in heavy bottom fry pan; add fillets. Let cook on one side for about 10 minutes until sesame seeds are golden brown and fish is turning pink on the bottom half; carelfully flip and cook for another 10 minutes until done.

While the fish is cooking, in another pan, saute sliced garlic in olive oil for about one minute; add half the arugula and stir until there's room in the pan for the rest. Season with a little kosher salt, and sauté until tender, about 10 minutes. Set aside.

In small sauce pan, heat rice wine vinegar to a slow simmer. Add soy sauce and sesame oil and bring to simmer again. Add wine, bring to simmer and add chopped strawberries strawberries. Cook down on medium low for about 10 minutes.

To serve, arrange fillets on bed of arugula. Drizzle sauce over the top and garnish with sliced strawberries.