Add the broccoli and brussels sprouts to a baking sheet. Toss the broccoli and brussels with 2 tablespoons olive oil, the grated or minced garlic and a pinch of salt and pepper. Toss the mixture well to make sure the veggies are completely coated. Roast for 15 minutes and then give them a good toss and roast another 10 minutes or until the veggies are soft and crisp. Remove from the oven and keep warm.
Meanwhile combine the sesame oil, tahini, honey, lime zest and lime juice, ginger, soy sauce, crushed red pepper flakes and 2 tablespoons hoisin sauce. Whisk until smooth. Set aside.
Now grab the salmon and sprinkle it with a good dose of black pepper. Rub each filet with a tablespoon of just plain hoisin sauce. Add more if the hoisin is not fully coating the salmon.
Preheat the broiler to 450 degrees.
Heat a little a drizzle of olive oil in a large oven-safe skillet over medium heat (do not go above medium heat). When the oil is hot, add the salmon, skin side down in the pan, and cook for about 3-5 minutes, cook 3 minutes if you like your salmon a little underdone.
Carefully flip each salmon filet and cook for another 2-3 minutes. If the filets are thick (mine were not) flip to the side and cook each of the sides for another 2 minutes and then carefully flip the salmon so the skin is facing down (meaning the skin should be touching the bottom of the pan).
If some of the hoisin mixture has fallen off the salmon rub a little more on the fillets and then sprinkle the top of each salmon filet with a sprinkle of sugar. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5 minutes (10 if you like your salmon a little more done or if you have thick filets), checking often to make sure it’s not burning. Just do not overcook the salmon, if anything undercooking is always better. Remove the salmon from the oven and loosely cover with foil.
Bring a large pot of salted water to a boil. Cook the soba noodles according to package directions, but be careful not to overcook. They cook in less than 3 minutes, so do not forget about them! Drain the noodles.
Toss the warm noodles with half the dressing, roasted veggies, green onions and half of the cilantro. Toss well and add more dressing if desired. I used about 3/4 of the dressing. Divide the noodles among four bowls. Gently peel the skin away from the salmon (it should come right off) and chop into chunks. Top each bowl with chunks of salmon. Garnish with fresh cilantro and toasted sesame seeds. Serve immediately.
*The cooking method for the salmon was adapted form [Pinch Of Yum. | http://pinchofyum.com/caramelized-salmon]