INGREADIENT

• 1 bunch Broccolini
• 200g Fioretto Cauli Blossom
• 4 x 150g pieces fresh salmon skin on pin boned
• 2 tbs vegetable oil
• 1 tbs black sesame seeds toasted
• Sliced red chilli to garnish
• Green shallots to garnish
• Salt and pepper to season
• 1 tbs mirin
• 1 tbs rice vinegar
• 2 tbs soy sauce
• 2 tbs yuzu juice
• 1 tbs fresh ginger grated

Direction

1. Heat a large frying pan over medium-high heat. Using 1 tbs of oil, rub over both sides of the salmon. Season with salt and pepper. Cook, skin-side down, for 3 minutes or until skin is crisp. Turn and cook for a further 2-3 minutes for medium or until cooked to your liking. Transfer to a plate, skin-side up and cover with foil. Set aside for 5 minutes to rest.
2. Meanwhile, heat a wok over high heat until hot. Add the remaining oil. Add the Broccolini and Fioretto and stir-fry for 2 minutes until almost tender. Remove to a plate.
3. Add all the ponzu ginger sauce ingredients to the hot wok and bring to the boil. Simmer for 2 minutes until reduced slightly. Return the Broccolini and Fioretto to the wok and stir-fry for 2 minutes until the vegetables are well coated.
4. Pile the vegetables and sauce onto serving plates and top with salmon. Sprinkle with sesame seeds, chilli and shallots.