Combine rice wine, sake, mirin, soy sauce, and caster sugar in a hot pan and simmer.
Simmer for 2 minutes until the mixture thickens slightly.
Cool the mixture to room temperature.
Coat salmon in half the sauce and marinate in the fridge for one hour.
Sear salmon in a hot pan for 2 minutes on the presentation side then flip.
Pour remaining sauce over the fish and glaze for 3 minutes until cooked.
Rest the salmon for a few minutes.
Blanch kale in boiling salted water for 2 minutes then refresh in cold water.
Toss dry kale with cucumber, mizuna, mint, and chilli in a bowl.
Whisk lime juice, palm sugar, sesame oil, and soy sauce to create a dressing.
Drizzle dressing over the salad and toss.
Serve the salmon with the salad and extra glaze.