Seared Salmon with Ponzu & Ginger Stir Fried Vegetables

Prepare Ingredients:

Wash the fresh produce. Trim ends of spring onion and thinly slice (discarding roots). Trim and thinly slice red chili on a slight angle. Trim broccolini and cut in half. Cut cauliflower into bite size florets. Cut pak choy into quarters lengthways. Peel and mince ginger.

Cook Salmon:

Heat a pan over medium-high heat. Pat salmon dry on paper towel. 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 salmon 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.

Stir Fry Veg:

In the same pan over high heat add a little more oil. Add the cauliflower and sear for 2-3 minutes before adding the broccolini.

Add Ponzu Sauce:

Add the YPI ponzu sauce and ginger to the cauliflower and broccolini. Simmer for 2 minutes until reduced slightly. Add pak choy to the pan continue to stir fry for 2 minutes until the vegetables are well coated, and just tender (to your liking).

You Plate It:

Pile the vegetables and sauce onto serving plates and top with salmon. Garnish with sesame seeds, red chili and spring onions. Enjoy!