INGREDIENTS:
- 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.