Cut larger Tomato (1) lengthwise into four wedges. Scoop out seeds and discard. Dice into quarter inch pieces and add to medium bowl. Remove stem and seeds from Jalapeño Pepper (1), mince, add add to bowl. Mince only half of the small Onion (1) and add to bowl.
Juice half of the Lemon (1) into a small bowl and discard seeds. Add juice to bowl with tomato mixture. Add Rice Vinegar (1/4 cup), Tamari Soy Sauce (1/4 cup), and an additional 2 teaspoons of soy sauce, and a quarter cup of water.
Remove one inch from the Broccolini (8 ounce) stems and discard. Cut into four equal length pieces and set aside. Remove one inch from the end of the Asparagus (4 ounce) spears. Cut into pieces on the bias, the same length as the broccolini. Set aside.
Cut Cherry Tomato (5 ounce) in half and set aside.
Pat the Arctic Char Fillet (2) dry with paper towels. Season the fish on both sides with Salt (1/4 teaspoon). Heat Canola Oil (2 tablespoon) in a large saute pan over medium high heat. When hot, add fish to the pan with the presentation side down. Cook for a minute and a half.
Turn the fish over and cook for one more minute. Transfer the fish to a plate.
Without rinsing the saute pan, return it to medium high heat. When hot, add the broccolini and asparagus, and cook for two minutes while occasionally stirring.
Gently squeeze the cherry tomatoes juices into the pan and add the tomatoes. Season with two teaspoons of finadene sauce and Salt (1/4 teaspoon). Cook for one minute, scraping up all the yummy bits left in the pan.
Divide the vegetables between the center of two plates. Place the char fillets on top. Spoon the finadene over the fish, making sure to get lets of the minced vegetables on top. It's summertime on a plate!