Recipe

WOK-FRIED BROCCOLINI® & FIORETTO® WITH SEARED SALMON

4
Serves
15MINS
Prep Time
15 MINS
Cook Time
11
Ingredients

Ingredients

  • 1 bunch Broccolini®
  • 200g Fioretto® Cauli Blossom
  • 4 150g pieces fresh salmon, skin on, pin boned
  • 2 tbs vegetable oil
  • 1 tbs black sesame seeds, toasted
  • sliced red chilli and green shallots, to garnish

PONZU GINGER SAUCE

  • 1 tbs mirin
  • 1 tbs rice vinegar
  • 2 tbs soy
  • 2 tbs yuzu juice
  • 1 tbs grated fresh ginger

Method

  1. Heat a large frying pan over medium-high heat. Using 1 tablespoon 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.
Tip: Yuzu is a Japanese citrus. The juice is available in Asian grocery stores. Once opened, store in the fridge. You can use grapefruit or pomelo juice as a replacement.