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Preheat a 10-inch heavy skillet over medium heat for 3 minutes.
Meanwhile, coat 8 ounces salmon filets, with 2 tablespoons olive oil, and salt and pepper. Place the salmon filets in the heated skillet and increase the heat to high.
Cook for 3 minutes. Turn the salmon over, and cook for about 5 minutes, or until browned. Salmon should flake easily with a fork when it is done, and reach an internal temperature of 145 degrees Fahrenheit, or at least 125 degrees Fahrenheit if you like it a little less well done. Remove the salmon to a plate and set aside.
In a large bowl combine 3 cups chopped romaine, 1 cup chopped red cabbage, ½ cup shredded carrots, ½ cup mandarin oranges, and ¼ cup shelled edamame. Toss until combined. Slice the salmon and lay on top of the salad. Top with ¼ cup sliced almonds.
Add the 3 tablespoons light soy sauce, ¼ cup Chinkiang vinegar, ¼ cup honey, 1 teaspoon minced garlic, 1 tablespoon minced fresh ginger, ⅓ cup olive oil, 2 teaspoons sesame oil, and 1 tablespoon sesame seeds in a small bowl and whisk until combined. Add the desired amount of dressing to the salad and toss to combine.