Place the shallots, celery, garlic, carrots, and kale, with one tablespoon of olive oil, in a large skillet. Saute, over medium heat, for 4-5 minutes, until vegetables are fragrant and tender, being sure to stir frequently. Remove from heat and set aside. Roughly crumble the cooked salmon into a large mixing bowl. Add the egg, 1/4 cup mayonnaise, 1/4 cup breadcrumbs, salt, and pepper. Stir all of the ingredients together until just combined. Fold in the sauteed vegetables. Take 1/4 cup of the salmon mixture and gently roll between hands to form a patty. Roll the patty in breadcrumbs. Place 1/4 cup of olive oil into a large skillet. Place the salmon cakes in the pan, and cook over medium heat, for 4-5 minutes on each side. Mix together the apricot preserves, 1/2 cup mayonnaise and scallions until combined. Serve each salmon cake over a bed of baby spinach with a dollop of remoulade.