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wok fried broccolini and fioretto cauli blossom with seared salmon

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Wok-Fried Broccolini and Fioretto Cauli Blossom with Seared Salmon

We serve this Japanese-inspired crispy skin salmon with a zesty sauce and vibrant greens for an easy dinner you can have on repeat.

Ingredients:

  • 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

Directions:

  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.

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