In a small bowl, mix together the apricot jam, mustard, soy sauce and ginger garlic paste. Cut the salmon into 2 pieces and brush with the apricot glaze. Place onto a baking sheet and grill until cooked and browned for 8-10 minutes. Meanwhile, cook the potato in boiling water till soft and cooked. Add in the lemon pepper, knob of butter and salt and pepper and mash together well. In another pan, sauté the shallots with a drop of olive oil until browned. Add in the broccoli, toss in the sesame seeds and season with salt and pepper. Continue to cook for 2-3 minutes. To serve, spoon the mash onto your serving plates and arrange the broccoli on top. Finish off with the glazed salmon.