Peel ginger and mix finely with lime juice, tahini, agave syrup, soy sauce and sesame oil.

Clean and wash the spring onions and cut into fine rings.

Separate and chop finelythe coriander leaves.

Toast the sesame seeds in a pan without fat.

Clean the broccoli and cut into 3 cm florets, mix with olive oil and salt, spread on a baking sheet lined with baking paper.

Cook in a preheated oven at 200 ° C for 12 minutes.

Bring the mirin and pepper to the boil in 300 ml of water, let the green tea steep for 3 minutes, then sift it and poach the salmon for 7 minutes.

Cook the pasta in boiling salted water.

Drain the pasta, mix with the broccoli and marinade and put in bowls, then tease the salmon, sprinkle with spring onions, coriander and sesame seeds.