Preheat oven to broiler and position top oven rack about 6 inches from the heat.
Combine all of the glaze ingredients {except arrowroot} in a saucepan over medium heat and bring to a boil, stirring for 2-3 minutes.
Remove saucepan from heat, and whisk in arrowroot.
Place back on heat and stir until it thickens 2-3 minutes.
In a medium bowl, combine carrots, cucumber, and bell pepper, season with a small pinch of kosher salt, then toss veggies in about 1 tablespoon of the glaze mixture. Set aside.
Grease foil-lined baking sheet with coconut oil, and place salmon on foil. Drizzle salmon with olive oil, then broil for 2 minutes.
Remove from oven and brush or drizzle glaze over salmon, covering the top. Return to oven for 2-3 minutes or until top is golden and salmon is cooked through to your liking.
Top salmon with veggies, cut salmon to desired serving size then garnish with scallions, cilantro, and sesame seeds.
Pass any reserved glaze at the table for drizzling.