Make the rice: Melt the butter in a 3–4 quart pot over medium-high heat. Add the black rice and green split peas and sauté for about 1 minute.
Season the rice and peas with 1/2 teaspoon salt, add 2 3/4 cups water, stock, or broth, and bring to a boil.
Reduce heat to the lowest setting, cover the pot, and simmer for 30–45 minutes until the liquid is absorbed and the rice and peas are tender.
Make the dressing: In a small bowl or jar, combine the blood orange juice (about 1/3 cup), minced shallot, minced dill, lemon juice, mustard, honey, and 1/4 cup olive oil. Whisk or shake until emulsified, then season with a pinch of salt and pepper to taste.
Cook the salmon: Preheat a large skillet over medium-high heat. Season both sides of the salmon fillets with 1/2 teaspoon salt, 1/2 teaspoon pepper, oregano, and garlic powder.
Add 1 tablespoon olive oil to the hot skillet and sear the salmon fillets for 2 minutes per side.
Lower the heat to low, cover the skillet with a lid or foil, and cook until the salmon is done to your liking, about 5–8 more minutes.
When cooked, drizzle about 1/2 teaspoon of the dressing over each fillet.
Assemble the salad: Toss the cooked rice and peas with 2 tablespoons of the dressing. Divide the rice among four plates.
Add the blood orange segments, crumbled feta, and toasted pine nuts to the rice and toss gently to combine.
Top each plate with a salmon fillet and drizzle additional dressing over the salad to taste.
