4 tbs toasted sesame oil
2 tbs soy sauce or tamari
1 tbs rice vinegar
1 tbs honey
1 5 cm piece fresh ginger, peeled & finely grated (about 1tbs)
1 garlic clove, finely grated
450 g broccoli, trimmed and cut into florets, thick stems discarded*
2 scallions, trimmed & cut diagonally into 3 cm-inch segments, plus thinly sliced scallions for garnish
1 tbs olive oil, plus more for brushing the salmon
salt & black pepper
4 170 g skin-on salmon fillets
½ lime, for serving
sesame seeds, for serving
Heat the oven to 220°C. In a small bowl, whisk 3 tbs sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside
Place the broccoli florets* and 1½-inch scallion segments on a sheet pan. Drizzle with 1 tbs olive oil and the remaining 1tbs sesame oil. Sprinkle with ½ ts salt and ¼ ts black pepper, toss well and roast for 5 m.
While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 m.
Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
*Boil or microwave the broccoli until semi-soft, ensuring it does not remain hard. Optionally, add the spring onions and oil for 1 m. Then add the fish and fry for 12-15 m.
