For the salmon:
2 large fillets of salmon, or 1 large piece for a dinner party, about 1 1/2 pounds
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 medium beet, small dice
For the salad & vinaigrette:
1 medium bulb fennel, thinly sliced or cut with a mandolin
1 large orange, peeled and thinly sliced
a handful of fennel frond, roughly chopped
fresh pecans, finely chopped
1/4  cup champagne vinegar
1 1/2 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon sugar
pinch of salt
1 tablespoon olive oil

Preheat oven to 425 degrees. Line a cookie sheet with parchment. Place skin side down. Sprinkle with salt.
In a small saucepan, combine orange juice, lemon juice, sugar and beet. Cook over medium heat until mixture starts to thicken, about 5 to minutes. Strain liquid into small bowl. You can reserve beets for another use. Brush salmon with glaze and roast in oven for 15 minutes. Salmon should be firm and flaky. Let rest for 5 minutes.
While the fish is in the oven, combine champagne vinegar, orange juice, lemon juice, salt, and sugar. Whisk in olive oil. Assemble salad on platter. Lightly dress with vinaigrette, and top with salmon. Sprinkle with another tablespoon of fennel frond.
Serves 6