Step 1

We like to use vacuum-packed cooked beets, which are available in the produce section of many grocery stores. You can also use drained canned beets or leftover steamed or roasted beets, or you can cook your beets in the microwave: Peel and cut 1 pound of raw beets into ½-inch pieces, and microwave in a covered bowl with ¼ cup water until tender, about 25 minutes.

Step 2

Grate 1 teaspoon zest from 1 orange. Combine zest with ¾ teaspoon salt, coriander, and ½ teaspoon pepper in bowl, rubbing between your fingers to release oils from zest. Rub spice mixture over salmon flesh.

Step 3

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add salmon, skin side up, and cook until well browned, about 6 minutes. Flip and continue to cook until salmon registers 125 degrees (for medium-rare), about 6 minutes longer. Transfer to platter.

Step 4

Cut away peel and pith from oranges and cut into ½-inch pieces. Gently toss oranges and any released juices, beets, avocados, shallot, vinegar, and remaining 3 tablespoons oil, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl. Serve.