Using a slightly leaner salmon is a good strategy for this dish as the leeks and escarole have enough fatty qualities already. The Japanese peppers mentioned are fushimi and/or shishito peppers, which are quite mild but have a pleasantly “green” flavor. Searing adds another dimension of flavor that enhances the whole dish. Add shavings of carrot to the leeks and escarole (see recipe) or cook using a roll-cut and plate on the side. You can make this recipe using roast or grilled chicken or pork chops as well, but in this case the escarole-leeks will bring the richness instead of the salmon.