Blood Orange Salmon Salad with Orange Dill Dressing

For the Salmon:

• 4 salmon fillets with skin on or off depending on your choice
• 1/2 teaspoon each of salt and pepper
• 1 teaspoon of oregano
• 1/2 teaspoon of garlic powder
• 1 tablespoon of olive oil

For the Black Rice:

• 1 tablespoon of unsalted butter
• 1 1/2 cups of black rice
• 3/4 cup of green split peas
• 1/2 teaspoon of salt
• 2 3/4 cups of water stock or broth

For the Dressing:

• Juice of 1 blood orange-about 1/3 cup
• 1 shallot minced
• 2 Tablespoons of minced fresh dill
• 1 teaspoon of lemon juice
• 1/2 teaspoon of mustard
• 1 teaspoon of Honey
• 1/4 cup of olive oil
• pinch each of salt and pepper

Extra:

• 1/2 cup of Blood orange segments cut up
• 1/3 cup of crumbled feta cheese
• 1/4 cup of toasted pine nuts