In a medium bowl, whisk together all of the sauce ingredients BUT the cornstarch. Lay the salmon, skin side up, in a glass serving dish and pour the sauce over the top. Let marinate for at least one hour, but preferably all day.

Preheat the oven to 450°F. Spread the carrots and broccoli out on a baking tray. Drizzle with 2 tablespoons of sesame oil and sprinkle with a large pinch of salt and pepper. Toss with clean hands to thoroughly coat in the oil. Bake for 25 minutes, tossing halfway through.

Meanwhile, remove the salmon from the marinade, scrapping off any garlic and ginger from the skin. Place aside on a plate. Add the cornstarch to the sauce and whisk to thoroughly combine. Set aside.

Heat the remaining tablespoon of sesame oil in a large cast iron pan over medium high heat. When searing hot, place the salmon skin-side down into the pan and reduce the heat to medium. Cook for 5 to 6 minutes, or until the skin is crispy and dark brown. Flip over, being careful not to damage the skin. Reduce the heat to medium low, cover and cook another 5 to 8 minutes (depending on thickness).

In a large saucepan or wok, add the sauce and bring to a boil. Reduce the heat to low and add the udon noodles. Cover and let heat through, tossing with tongs until the udon noodles are heated through and loose. Add the broccoli and carrots to the pan and toss to combine. Divide evenly among bowls and garnish with green onions, cilantro, and sesame seeds. Top with a fillet of salmon and serve immediately. Enjoy!