Pour the bourbon, soy and brown sugar into a medium size bowl and whisk very well until completely combined and then transfer it to a plastic slider bag with the salmon and toss around and marinate in the refrigerator overnight or up to 48 hours and 2 hours minimum.
Once the salmon is done marinating, remove from the bag and set aside.
Add the 1 tablespoon of sesame oil to a large sauté pan over medium-high heat and add in the salmon. Once the salmon is in the man turn the heat down to medium.
Cook for 2 to 3 minutes per side for a medium to medium-well internal temperature.
When it’s finished cooking, remove from the pan and set aside.
Vegetables: In a large hot sauté pan with 1 tablespoon of sesame oil, brown the ginger and garlic, about 1 to 2 minutes. Once brown, add in the carrots and sauté for 2 to 3 minutes.
Next, add in the edamame, peas and sauté for a further 3 to 4 minutes. Finish with chicken stock, sliced green onions and salt and pepper to taste and braise for 3 to 4 minutes. Finish by tossing in sprouts.
Serve the salmon on top of the braised vegetables and garnish with sesame seeds.