Marinated Salmon Fillet with Vegetable Salad - alive magazine

Ingredients

• 1 Tbsp (15 mL) white miso paste
• 2 1/2 Tbsp (37 mL) rice vinegar, divided
• 2 Tbsp (15 mL) low-sodium tamari soy sauce, divided
• 1/4 tsp (1 mL) shichimi togarishi spice (see Tip)
• 1 lb (450 g) boneless, skin-on salmon fillet
• 2 cups (500 mL) bite-sized broccoli florets
• 1 cup (250 mL) halved cherry tomatoes
• 1/2 unpeeled English cucumber, thinly shaved into rounds
• 3 Tbsp (45 mL) grapeseed oil, divided
• 1 tsp (5 mL) toasted sesame oil
• 1/4 cup (60 mL) chopped fresh parsley
• 2 Tbsp (30 mL) finely chopped mint
• 1 Tbsp (15 mL) toasted sesame seeds