Pat salmon dry with paper towels; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in skillet over medium-high. Add salmon and cook for 3 minutes. Reduce heat to medium; cook 2 minutes longer. Flip over and cook to desired doneness, or 1 to 2 minutes longer. (The fish should flake if pulled back with a fork).
Whisk together vinegar, turmeric, mustard, honey, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl. Add kale, drained and rinsed beans and walnuts; toss. Set aside. (This is even better when left to rest. It allows the kale to slightly soften).