In a heavy pot suitable for cooking rice, add the finely chopped onion and about one-third of the chicken broth. Cover and cook over low heat for a few minutes. Add half the sesame oil, the washed brown rice and the pine (pinyon) nuts. Add the water and bring to a boil. As soon as the water comes to a boil, turn down the heat as low as possible, cover tightly and cook for about 20 to 25 minutes or until the mixture dries out and the rice is tender.

Wash the broccoli, discarding only the very bottom of the stems. Separate the florets into bite size pieces. Note: The broccoli stems are very nutritious, but will need to be cooked slightly longer than the rest of the broccoli. Cut them off just just under the tops and slice thinly or dice into 1/8" pieces.

Mix the prepared broccoli stems, the rest of the chicken broth, the rest of the sesame oil, and the cooking saki (mirin) in a heavy skillet. Cook covered over medium heat for about 5 or 6 minutes. Stir in the broccoli florets and cook for about one additional minute. Remove the skin and bones from the salmon and add to the pan. Cook covered for just under 10 minutes over low heat until done, being careful not to overcook.

Serve the rice on one side of each plate and add salmon mixture from the skillet on the other side. Add a bit of fresh parsley garnish, if available.