For the chilli ginger dressing, combine all ingredients in a bowl. Season and whisk to combine.
Place a tray in the fridge to chill for 10 minutes. Blanch the Broccolini® in a saucepan of boiling salted water for 1-2 minutes until bright green and just tender. Drain quickly. Cut the Broccolini® in half lengthways. Arrange onto the cold tray in a single layer. Pour over the dressing and turn to coat. Set aside 15 minutes to marinate.
Preheat oven to 180°C fan forced. Pour a little oil from the goats cheese into a bowl, use to brush over both sides of the bread. Place the bread on a tray and bake for 8-10 minutes until light golden. Combine the goats cheese and chives, spread over the sour dough.
Arrange the salmon on a platter or individual plates. Top with Broccolini®, kale and pomegranate seeds. Spoon over the dressing (from the marinated Broccolini®). Season and serve with sour dough.