Instructions

• Make the rice and peas: In a 3–4 quart pot, heat 1 tablespoon unsalted butter over medium-high heat. When melted, add 1 1/2 cups black rice and 3/4 cup green split peas and sauté for about 1 minute. Sprinkle in 1/2 teaspoon salt, add 2 3/4 cups water, stock, or broth, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer 30–45 minutes until the liquid is absorbed and the rice and peas are tender. Keep covered off the heat while you finish the rest.
• Make the orange dill dressing: In a small bowl or a jar with a lid, combine the juice of 1 blood orange (about 1/3 cup), 1 minced shallot, 2 tablespoons minced fresh dill, 1 teaspoon lemon juice, 1/2 teaspoon mustard, 1 teaspoon honey, 1/4 cup olive oil, and a pinch each of salt and pepper. Whisk or shake until blended and set aside.
• Season the salmon: Pat 4 salmon fillets dry. Evenly season both sides of the fillets with 1/2 teaspoon salt and 1/2 teaspoon pepper (total), 1 teaspoon oregano, and 1/2 teaspoon garlic powder.
• Cook the salmon: Preheat a skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is hot, add the salmon fillets and sear 2 minutes per side. Reduce the heat to low, cover the skillet, and cook an additional 5–8 minutes, until salmon is cooked through to your liking. Remove from heat.
• Finish the salmon with dressing: After the salmon is cooked, drizzle about 1/2 teaspoon of the prepared dressing over each fillet.
• Assemble the salads: Toss the cooked rice and peas with 2 tablespoons of the dressing. Divide the rice mixture evenly between four plates. Add 1/2 cup blood orange segments (cut up), 1/3 cup crumbled feta cheese, and 1/4 cup toasted pine nuts to the rice on each plate and toss gently to combine.
• Serve: Place one salmon fillet on top of each plate of rice and vegetables and drizzle additional dressing over the salads as desired.