1. Heat a large frying pan over medium-high heat. Using 1 tablespoon of Rice Brand oil, rub over both sides of the salmon. Season with salt and pepper. Cook, skin-side down, for 3 minutes or until skin is crisp. Turn and cook for a further 2-3 minutes 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.
2. Meanwhile, heat a wok over high heat until hot. Add the remaining oil. Add the Broccolini® and stir-fry for 2 minutes until almost tender. Remove to a plate.
3. Add all the ponzu ginger sauce ingredients to the hot wok and bring to the boil. Simmer for 2 minutes until reduced slightly. Return the Broccolini® to the wok and stir-fry for 2 minutes until the vegetables are well coated.
4. Pile the Broccolini® and sauce onto serving plates and top with salmon. Sprinkle with sesame seeds, chilli and shallots.

Tip- Yuzu is a Japanese citrus. The juice is available in Asian grocery stores. Once opened, store in the fridge. You can use grapefruit or pomelo juice as a replacement.