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It's like what you get in restaurants, only better. Sear the salmon at a high temp to lock in that moist flavor and the heart-healthy oils. Also that golden crust is about the most delicious way to cook salmon. Thanks to for inspiration.
  • 1 bunch broccolini
  • 1/2 pound fioretto cauli blossom (or cauliflower if you can't find it)
  • 4 1/3-pound pieces fresh salmon, skin-on, pin-boned
  • 2 tablespoons vegetable oil
  • 1 tablespoon black sesame seeds toasted (or white sesame seeds if you can't find them)
  • Sliced red chilli to garnish
  • Green shallots to garnish
  • Salt and pepper to season
  • For the ponzu ginger sauce:
  • 1 tablespoon dry sherry
  • 1 tablespoon rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons yuzu juice (or 1 1/2 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice if you can’t find it)
  • 1 tablespoon fresh ginger grated
  • Heat FIREDISC® to medium-high. With tablespooon oil, rub over both sides of salmon. Season with salt and pepper. Cook, skin-side down, for 3 minutes or until skin is crisp.
  • Turn and cook for 2-3 minutes more 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.
  • Keep FIREDISC® on high heat. Add remaining oil, broccolini and fioretto. Stir-fry 2 minutes until almost tender. Remove to plate.
  • Add ponzu ginger sauce ingredients to FIREDISC®. Bring to boil. Simmer for 2 minutes until reduced slightly.
  • Return broccolini and fioretto to FIREDISC®. Stir-fry for 2 minutes until vegetables are well coated. Pile vegetables and sauce onto serving plates.
  • Top with salmon. Sprinkle with sesame seeds, chilli, and shallots.