For the rub, in a small bowl, combine Ground Black Pepper (1/4 teaspoon), Ground Cinnamon (1/4 teaspoon), Chili Powder (1 teaspoon), Dry Mustard (1 teaspoon), Curry Powder (1 teaspoon), Salt (1 teaspoon), Cayenne Pepper (1/8 teaspoon), Ground Coriander (1 teaspoon), Ground Cumin (1 teaspoon), Paprika (1/2 teaspoon), and Granulated Sugar (1 teaspoon).
Stir well and set aside.
For the Asian Sauce, in a small bowl, add Low-Sodium Soy Sauce (1 1/2 tablespoon), Rice Vinegar (3 teaspoon), Sesame Oil (1 tablespoon), Fresh Ginger (2 teaspoon), Lime (1), Caster Sugar (1 teaspoon), Fresh Cilantro (1 tablespoon), and Scallion (1).
Mix well and set aside.
Slice the Steelhead Salmon Fillet, Skin On (1) into 4 equal pieces.
Sprinkle the spice rub over the flesh of the fish and use your fingers to pat and rub it in. Set aside.
In a large skillet (with a lid) over medium high heat, add Sesame Oil (1 tablespoon). When pan is hot, add the Red Bell Pepper (2), Shiitake Mushroom (8 ounce), Broccoli Florets (3 cup) and cook for 1-2 minutes, shaking the pan occasionally.
Add the Garlic (1 clove), Fresh Ginger (2 tablespoon), Scallion (2), 1-2 tablespoons of the Asian sauce. Stir to coat and combine. Place the lid on the pan and turn off the heat. Let the vegetables rest while you cook the salmon.
Add one tablespoon sesame oil to another pan over medium high heat. When pan is very hot, carefully place the salmon, flesh side down in the pan. Cook for 1-2 minutes.
Then using a spatula, carefully flip the fish and continue to cook for 1-2 minutes, depending on how you like your fish cooked. Remove from heat.
Mound the vegetables onto a platter or individual plates and top with a piece of fish. Sprinkle with Fresh Cilantro (to taste) and serve with remainder of Asian Sauce.