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 the 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 loosely with foil. Set aside for 5 minutes to rest.
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.
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.
Pile the vegetables and sauce onto serving plates. Top with salmon. Sprinkle with sesame seeds, chilli and green onions. Serve.
TipTip: 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.