Trim the tough inner ribs of the kale, and toss. Lay leaves on top of each other, and slice into 1/4" strips. Add them all to a separate bowl.

For the dressing, combine the olive oil, lemon juice, garlic cloves, salt, pepper and red pepper in a blender or food processor for 30 seconds. Pour desired amount over the kale to gently coat (this will allow the leaves to marinate and soften).

Add plum tomatoes to pan and stir-fry for 8-10 minutes. Lightly rub the salmon with garlic salt, pepper and dried basil. Heat a saucepan over medium heat with a bit of oil to avoid sticking, add the salmon filets, for about 5 minutes, or until one side is crispy. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on the cut of your filet. Remove.

Add the grated pecorino, and a bit more dressing to the salad. Place a salmon filet on a serving dish, add salad mixture on top (or on the side, whichever you prefer) then add tomato mixture on top.