Make the vinaigrette: combine the syrup, olive oil, soy sauce and vinegar in bowl.
Whisk in the mustard.
Add salt and pepper to taste.
Toss the baby kale with the vinaigrette in a large bowl and set aside.
Make the marinade: combine the marinade ingredients, soy sauce through ginger, in a mixing bowl.
Rinse and pat salmon dry, then place in a large bowl.
Pour 2/3 of the marinade over this fish.
Set the remainder of the marinade aside.
Turn the fish over gently so that it becomes well-coated with the marinade.
Let the fish marinate for 10 minutes.
After the salmon has marinated for 10 minutes, spray a skillet with cooking oil and heat the pan on medium high.
When the pan is hot, remove the fish from the marinade and gently shake off some of the excess marinade–keep some to cook in with the fish.
Place the fish skin side down in skillet, and cook for 4 minutes without moving the fish.
After 4 minutes, use a spatula to turn the fish over.
Cook the salmon 2 minutes after turning it flesh side down.
Turn the fish back to the skin side one more time.
Spoon a couple tablespoons of the reserved marinade over the fish after turning it, and let it cook in for 1 to 2 more minutes.
Gently cut open the fish at a thick spot to check for doneness.
The actual time will depend on the thickness of your fillet, but it likely be done after the 8 minutes total cook time.
Plate a serving of kale, then cut a portion of salmon to serve alongside it.