Mix together the sesame seeds and chilli flakes on a plate, then press the salmon fillets into this mixture to cover.
Heat half the oil in a nonstick frying pan or wok, add the salmon and cook over a medium heat for 3–4 minutes on each side until cooked through. Set the salmon aside, keeping it warm.
Heat the remaining oil in the pan, then add the vegetables and quickly stir-fry for 3–4 minutes until just cooked. Drizzle the soy sauce over the vegetables, then serve with the salmon and basmati rice.