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. TIP: While salmon cooks, move to Step 2!

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.

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. (If you have extra time, toast your peanuts!)

TIP: Anytime you’re looking for a little pick-me-up, enjoy a RYZE Mushroom Coffee to give your brain and body some delicious benefits.