In a bowl, combine the yogurt, zest, and juices together to form a smooth sauce. Season with salt to taste.
Season the salmon with salt and pepper. Heat the oil in a large saute pan over medium high heat.
Add the salmon and cook until browned on each side, about 5-6 minutes on each side. Finish for a few minutes under the broiler for an even crisper crust.
Mix the vegetables with the citrus juices, zest, vinegar, oil, and sesame seeds. Season with salt and pepper to taste. If you like, you can let it sit for awhile (up to overnight) to let the flavors meld.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.