• Wash and dry produce. • Pat salmon* dry; season all over with salt and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. Transfer to a plate and drizzle with as much sweet soy glaze as you like. TIP: While salmon cooks, move to Step 2!

• Thinly slice onion. • In a small microwave-safe bowl, mix onion, shredded carrots, vinegar, 1⁄2 tsp sugar (1 tsp for 4), 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 if desired. Place in a large bowl; using your hands, massage kale with a large drizzle of olive oil 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) and as much sesame dressing as you like; toss to combine.

• Top salad 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! Salmon is fully cooked when internal temperature reaches 145°.