Put the black rice, water and salt in a saucepan and bring to the boil. Cover and reduce heat. Simmer for 40 mins until rice is cooked. Drain.
Stir fry the baby kale with a little rapeseed oil for 2 mins.
Slice the green onions into very thin slivers, then segment the oranges. Reserve any juice.
Put the rice, kale, pomegranate seeds, spring onions and chopped walnuts into a bowl and combine. Stir in any reserved orange juice.
Put the rapeseed oil in a nonstick frying pan and turn heat to medium-high. Reduce heat, season the salmon and add to pan. Cook for 5-6 mins.
Gently flip the fillets and cook until the flesh is nicely coloured, about 1-2 mins longer.
Divide the salad between two plates and scatter with the blood orange segments.
Top with salmon and drizzle a sauce of your choice over the top. Sprinkle with chilli flakes and serve.