Steps

1. Cut salmon into 1x1-inch cubes and season evenly with 1/2 tsp. salt.
2. In a large bowl, combine 2 Tbsp. of the olive oil, honey, and gochujang; whisk to combine. Add salmon and gently turn to coat.
3. Combine sesame seeds on a large plate or wide-rimmed shallow bowl, mixing to disburse colors. Add salmon cubes and turn to coat in sesame seeds.
4. Prepare Creamy Miso-Ginger Sauce: In a medium bowl, combine miso and vinegar; whisk to combine. Add sesame oil, mayonnaise, ginger, gochujang, and honey; mix until smooth. Set aside.
5. Heat 1 Tbsp. olive oil in a large skillet over medium-high. Once hot, add broccoli florets. Cook 7 to 8 minutes, tossing occasionally, until crisp-tender. Season with remaining 1/4 tsp. salt and black pepper, and transfer to a bowl. Cover to keep warm.
6. Add remaining 1 Tbsp. oil to hot pan. Arrange salmon cubes in a single layer and let cook, undisturbed, for 2 minutes. Stir, and continue cooking for 3 to 5 more minutes, turning to sear all sides, until nicely golden.
7. Serve salmon and broccoli on top of a bed of white rice. Garnish with a spoonful of kimchi, and drizzle Miso-Ginger Sauce over everything. If desired, garnish with thinly sliced green onion.