Set up sous vide water bath, and set the temperature of the sous vide to 123.8°F.
Generously salt and pepper salmon fillets.
In a medium-sized mixing bowl, mix sesame oil, olive oil, ginger, and honey.
In a quart-sized freezer-safe zip bag, add seasoned filets and seasoning mixture.
Using the water displacement method, seal and sous vide at 123.8°F for 20 minutes.
While the fish is cooking, prepare soba noodles according to package directions.
Meanwhile, in a skillet over medium-high heat, heat grapeseed oil.
Stir-fry garlic and broccoli until soft, about 6-8 minutes.
In a small mixing bowl, whisk together tahini, sesame oil, olive oil, lime juice, green onions, cilantro, and toasted sesame seeds.
Mix into cooked and drained soba noodles, and toss in stir-fried broccoli and garlic.
Heat a skillet over medium-high heat.
Place a piece of parchment paper on the bottom of the skillet (the parchment paper will keep the skin from sticking to the pan).
Turn up the heat to high, and transfer salmon to the pan, skin side down.
Sear until skin is crisp, about 30 seconds to 1 minute.
Divide soba noodles into two bowls; top with salmon, sesame seeds, and a lime wedge.
