Preheat the oven to 200°C/gas mark 7. Lay the salmon on a sheet of tin foil, then cover with another sheet and seal to form a parcel. Place in a roasting tray and cook in the oven for 10 minutes. Meanwhile, whisk together the rest of the salmon ingredients.
Once the salmon is cooked, remove it from the oven and take off the top layer of foil. Spoon over the glaze and return to the oven for another 5 minutes until the salmon is cooked and the glaze is nice and sticky. Keep warm while you make the salad.
Heat 1 tsp of the sesame oil in a large frying pan. Stir-fry the red cabbage and kale for 3-4 minutes, then add the carrots and pak choi. Stir-fry for another 1 minute. Mix together the remainder of the sesame oil, rice wine vinegar, soy sauce, lime juice and chilli flakes and pour over the vegetables. Remove from the heat.
To serve, break up the salmon into bite-sized pieces and toss through the salad. Sprinkle with chopped peanuts and serve, or serve as pictured.