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Alison Roman’s salmon with soy and citrusy charred spring onion.... with broccoli.

We had this spin on an Alison Roman dish with smashed cucumbers, and the combination was very good.
My only change was to add some charred tenderstem broccoli to the spring onions to give the dish a bit more ‘heft’
I really like the Asian influenced spicy sharp flavours here.
I promise I will cook something from another cookbook some time soon btw .... I’m just loving this book though.
Ingredients 

spring onions 6
10 stems tenderstem broccoli 
skin-on salmon fillet 
olive oil 60ml, plus 3 tbsp
low-salt soy sauce 60ml
lemons or limes 1-2, zest finely grated to make 1 tbsp, plus 4 tbsp of juice
orange juice 2 tbsp
dried chilli flakes to taste

Method

Heat the oven to 180C/fan 160C/gas 4. 
Trim the broccoli and blanch for a couple of minutes or until stalks are tender but not overdone. Now toss the broccoli and spring onions in a little oil and cook in a heavy frying pan or griddle with some seasoning for 4-6 minutes, tossing now and then, until they are deeply charred in spots
Put the salmon in a large baking dish, skin-side down. Drizzle with 2 tbsp of the olive oil and season with salt and lots of pepper. Roast for 10-12 minutes or until the centre begins to turn pink but remains medium-rare towards the top.
Transfer the veg to a cutting board and coarsely chop. Add to the bowl with the soy sauce, the citrus zest and juice, and 60ml olive oil. Season and add the chilli flakes to taste.
Transfer the salmon to a large serving platter, leaving any skin behind. Spoon a generous amount of the broccoli/spring onion mixture over, serving any extra alongside.

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