Seared Salmon with Ponzu & Ginger Stir Fried Vegetables
- Prep time: 20 minutes
- Calories: 320
- 2 of Salmon Fillets (Skin on)
- 1⁄2 Bunch of Broccolini
- 1 Tsp of Black Sesame Seeds
- 1 of Spring Onion
- 1 of Red Chili
- 1 of Ginger
- 5 Tbsp of YPI Ponzu Sauce
- 1⁄4 of Cauliflower
- 2 of Pak Choy
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 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 slightly. Add pak choy to the pan and continue to stir fry for 2 minutes until the vegetables are well coated 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!