Rinse the brown rice under cold water until the water runs clear. Add 1 cup of brown rice and 2 cups of water to a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 45 minutes or until water is absorbed and rice is tender.

While the rice is cooking, prepare the marinade for the salmon. In a small bowl, combine 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon freshly grated ginger. Whisk until well combined.

Place the salmon fillets in a shallow dish, skin-side down. Pour the marinade over the salmon, cover, and let it marinate for 15 minutes at room temperature or up to 2 hours in the refrigerator.

Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, add the sliced red bell pepper, sliced zucchini, and broccoli florets to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp. Season with salt and pepper to taste. Remove from the skillet and set aside.

In the same skillet, add the marinated salmon fillets, skin-side down. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat.

To serve, place a portion of brown rice on each plate. Top with the stir-fried vegetables and a salmon fillet. Garnish with sesame seeds and sliced scallions.