Seared Salmon with Ponzu & Ginger Stir Fried Vegetables

Prepare Ingredients:

Trim roots off spring onion and thinly slice. 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 with paper towel. Rub both sides of the salmon with oil. 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 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 1-2 minutes until sauce has reduced and thickened slightly. Add pak choy to the pan and continue to stirfry for 2 minutes until the vegetables are well coated with sauce and just tender.

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!