Preheat the oven to 350°F.
Dry the salmon and sprinkle with salt and pepper. Heat a large skillet over medium heat with the oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes.
Place the quinoa, 4 cups of water and a large pinch of salt in a saucepan. Bring to a simmer, lower heat, cover, and cook until the grains are tender, about 12 minutes. Toss the grains with the olive oil and adjust seasoning with salt and pepper.
Bring a large pot of salted water to a boil. When boiling, submerge the kale in the water and cook for 1-2 minutes, until bright green and crisp-tender. Immediately drain and run under cold water to stop the cooking process
To make the dressing, whisk together all ingredients in a small bowl. Season to taste.
To serve, divide the quinoa and salmon between plates. Top with kale and pickled ginger dressing.