Preheat the oven to 400°F.

To make the dressing, combine the peanut oil, sesame oil, chili oil, vinegar, tamari, peanut butter, ginger, and garlic in a large salad bowl. Mix thoroughly using a wooden spoon. Add the red onion and stir to coat evenly with the dressing. Season with pepper. Set aside.

On a cutting board, using a large-bladed knife, coarsely chop the peanuts. Set them aside.

To prepare the salmon, coat a baking pan just large enough to hold the salmon in a single layer with 1 teaspoon of the sesame oil. Sprinkle the salmon fillets lightly on both sides with salt and pepper. Place the fillets, skin side down, in the prepared pan. Drizzle the remaining 1 tablespoon sesame oil evenly over the fillets.

Bake the fillets for about 15 minutes, or until they are barely opaque at the center when tested with a knife but still moist.

Turn the oven to broil and move the baking pan to the top oven rack directly under the broiler. Broil for about 2 minutes, or until the tops of the fillets are golden brown. Remove the pan from the oven and let the fish cool for a few minutes.

While the fish is cooling, add the green onions, carrot, spinach, and half of the peanuts to the salad bowl and toss to coat evenly with the dressing.

Divide the salad among 4 plates. Using a spatula, lift the fillets, one at a time, from the pan, leaving the skin behind stuck to the pan surface.

Arrange a salmon fillet on top of the greens on each plate. Garnish with the remaining peanuts and serve at once.