Blood Orange Salmon Salad with Orange Dill Dressing

For the Salmon:

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

For the Black Rice:

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

For the Dressing:

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

Extra:

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