Prepare dressing by combining all ingredients in a bowl and whisking until combined. Refrigerate until needed to allow the flavours to combine. Can be prepared a day in advance.

Prepare quinoa, according to package directions, substituting the water with stock of your choice. When done, cover and set aside until needed.

While the quinoa is cooking, prepare salmon by cutting off the skin and removing any pin bones, if necessary. Cut into 1” cubes.

In a shallow bowl or plate, combine sesame seeds.

In a second shallow bowl or plate, combine 1 tablespoon of the olive oil with the sesame oil.

Using one hand, crust each cube of salmon by rolling it in the oil to coat all sides, and then pressing it into the sesame seeds with the other hand. When all sides are coated in sesame seeds, set on a plate. Repeat with remaining cubes of salmon.

To cook the salmon, heat the remaining 1 tablespoon of olive oil in a large, non-stick skillet over medium-high heat.

Using tongs, add salmon cubes to skillet. Allow to sit undisturbed to form a crust for about a minute, then turn all pieces to the next side. Repeat until all sides have been seared and salmon is just barely cooked through. Remove from heat.

To assemble the bowl, add ½ cup cooked quinoa each to 4 shallow bowls. Divide salmon among the 4 bowls. Add optional add-ins, and then drizzle dressing over each bowl.

Garnish with chopped green onion and more sesame seeds.