Heat a large heavy skillet over medium heat, add peanuts, and cook for ~3 minutes, stirring constantly to prevent burning. Remove peanuts from skillet, and allow to cool.

Add 1 teaspoon oil to the same skillet, and place salmon filet, skin side down, in the pan. Sprinkle salt and pepper on top and cook for 4 minutes, then flip over and cook for another 3 minutes. Remove salmon from pan to cool.

While salmon is cooking, chop the Napa cabbage and onions up, and make the dressing by combining the remaining olive oil with the sesame oil, balsamic vinegar, Braggs Amino Acids, and the Chinese 5 Spice Powder. Stir well, and set aside.

Assemble the salad by placing the cabbage on a plate, top with the salmon filet, sprinkle the green onions and peanuts on top, then drizzle the dressing over the salad.