Spiced Pan-Seared Salmon

For the Spice Rub

• ¼ teaspoon black pepper
• ¼ teaspoon cinnamon
• 1 teaspoon chili powder
• 1 teaspoon mustard powder
• 1 teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon sugar

For the Asian Sauce

• 1 ½ tablespoons low-sodium soy sauce
• 3 tablespoon unseasoned rice wine vinegar
• 1 tablespoon sesame oil
• 2 teaspoons freshly grated ginger
• 1 lime zested
• 1 teaspoon sugar
• 1 tablespoon chopped cilantro
• 1 green onion white and pale green parts only, thinly sliced

For Salmon and Veggies

• 1 pound Salmon fillet skin on, pin bones removed
• 3 cups bite-sized broccoli florets
• 2 red bell peppers or yellow or orange bell peppers, seeded and cut into 1-2" pieces
• 8 ounces sliced mushrooms I used shiitake, but button and cremini work well too
• 2 teaspoons ginger freshly grated
• 1 large clove garlic minced
• 2 green onions thinly sliced
• ¼ cup cilantro fresh, for garnish (optional)