First, place your salmon on a paper towel lined plate and pat dry. Set aside. In a small bowl, wisk ricotta, dill, and a pinch of salt and pepper, together until smooth. Set aside.
Then prepare your salad. Chop and clean your radicchio, and place in a large bowl, add your sliced fennel and segmented oranges. To build the vinaigrette, wisk (or shake) together the juice and zest of the oranges, sherry vinegar, olive oil, sugar, and salt and pepper to taste. Gently dress your salad.
Pat your salmon dry once more and coat with a generous sprinkling of kosher salt and pepper. In a pan over medium high heat, add your high heat oil. Once the oil just begins to smoke, add your salmon to the pan, skin side down, and drop the heat to medium, let sear until the sides of your salmon turn opaque, about 5 to 7 minutes. Flip and let your salmon finish cooking though, about 3 minutes. Remove from pan.
To build your plate, smear on a good layer of dill ricotta, layer on your salad and add your salmon - crispy skin side up. Garnish with more dill and some lemon zest. Serve with a big glass of wine.