Make the dressing

1. Add 1 clove garlic, 1 anchovy fillet, 1 tbsp fresh lemon juice, ½ tsp Worcestershire sauce, ½ cup mayo, ¼ cup Pecorino Romano cheese, pinch of sea salt, pinch of freshly ground black pepper to a small blender and blend until smooth. Set aside. 

Prepare the salad

1. Add the sliced red onions, 2 tbsp red wine vinegar and 2 tbsp of water and a pinch of sea salt to a small bowl and mix together. Ensure the red onions are completely covered in the liquid. Let sit for at least 10 minutes. 
2. Add the chopped kale to a large salad bowl and massage the kale with your hands for about 3 minutes, or until the kale is tender. 

Make the blackened salmon

1. Add 1 tbsp smoked paprika, ½ tbsp cayenne pepper, ½ tbsp onion powder, ½ tsp garlic powder, ½ tsp ground black pepper, ½ tsp dried thyme, ½ tsp sea salt and ¼ tsp dried oregano to a small bowl and mix together thoroughly. 
2. Pat dry the salmon fillets with a paper towel. Brush the salmon with some avocado oil on both sides. Then spread 1 tsp of the blackening seasoning on each side. 
3. Heat 1 tbsp of avocado oil over medium heat in  a steel or cast iron pan. Place the salmon in the hot pan, skin side down. Cook for about 6 minutes, resisting the urge to move the salmon. Turn over and cook for another 2-3 minutes. Remove from the heat and let the salmon rest on a cutting board. 

Assemble the salad

1. Mix the dressing, red onions and pecorino cheese into the large bowl with the kale. Divide the salad onto two plates and add a piece of salmon to each place with some additional lemon wedges. Serve immediately.