In a saucepan, brown the onion in the oil. Season with salt and pepper. Add the garlic and ginger and cook for 1 minute. Add the broth and white beans and bring to boil. Add the soybeans and broccoli. Bring to a boil and cook for 5 to 6 minutes or until the vegetables are tender. Add the nuts and stir to combine. Adjust the seasoning. Keep warm.
In a bowl, combine all the ingredients except for the salmon.
In a large non-stick skillet, brown the salmon steaks in the oil over medium heat for about 5 minutes. Season with salt and pepper. Turn the salmon steaks and cook for about 2 minutes. Add the sauce and reduce until syrupy and the salmon is to the desired doneness. Drizzle the fish with the sauce while cooking. Serve the salmon with the salad and drizzle with the sauce.