If you'd like, cut your salmon into 4 steaks, each ~3" wide. The benefit to cutting the salmon now is that it cooks faster. If you choose to leave it whole, it will take ~5 minutes longer to cook.
Place your salmon on a baking sheet. (Line with foil for easy clean up.) Spread the honey over the salmon. Sprinkle the minced garlic over the honey, sprinkle with the red pepper flakes, and top with the thinly sliced kumquats.
Place the fish in the oven. Cook 15-20 minutes if cut into steaks, 20-25 minutes if cooking the filet whole.
In the meantime, add the thicker sliced kumquats to a saucepan. Cover with 1-inch of water. Bring to boil, and simmer for 10 minutes.
Drain the kumquats. Place the drained kumquats in a bowl with the rice vinegar and brown sugar. Mix well and let the sugar dissolve. Add the olive oil. Season with salt and pepper.
Add your kale and carrots to your serving bowl. Pour over the pickled kumquats & their pickling liquid. Mix well. Add your pistachios. Set aside until ready to serve.
Serve your salmon on top of the salad, and serve both immediately. Enjoy!