Mix half a finely chopped red chilli, 3 – 4 chopped spring onions, a Tbs grated ginger, a finely chopped garlic clove,
2 Tbs dark soy sauce and a Tbs white vinegar, pour this over a couple of salmon fillets and marinate for 15 minutes.
Oil a roasting tin and add trimmed tenderstem broccoli and whole spring onions and roast in a 180°C oven for 14 minutes.
Push the vegetables to the sides of the pan and add the salmon in the centre, drizzle over any remaining marinade and
continue roasting for another 12 – 15 minutes, until the salmon is cooked. Serve with rice mixed with chopped parsley.