Wash and dry produce.

Pat salmon* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes.

Flip and cook until cooked through, 1-2 minutes more.

Transfer salmon to a plate and drizzle with as much sweet soy glaze as you like. TIP: While salmon cooks, move to Step 2!

Halve, peel, and thinly slice onion.

In a small microwave-safe bowl, combine onion, carrots, vinegar, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cover with plastic wrap; microwave for 1-2 minutes.

Set aside to pickle, tossing occasionally.

Remove and discard any large stems from kale; chop into bite-size pieces if desired.

In a large bowl, combine kale, a large drizzle of olive oil, and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.

Add coleslaw mix to bowl with kale. Season with salt and pepper.

Add 1 tsp veggie pickling liquid (2 tsp for 4 servings) and as much dressing as you like; toss to combine.

Divide salad between bowls. Top with glazed salmon and as many pickled veggies (draining first) as you like. Sprinkle with peanuts and serve. TIP: If you have extra time, toast your peanuts!