James Ormsby's Hot-Smoked Salmon With Beet, Orange & Watercress Salad

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For the salmon

6 five-ounce fillets of king salmon, skin and pin bones removed

Salt and freshly ground pepper to taste

1 tablespoon coarsely ground fennel seed

1 tablespoon orange zest (see note)

1 tablespoon chopped fresh mint

2 tablespoons olive oil

For the salad

3 large beets, preferably Chioggia or golden beets

4 oranges

2 tablespoons fresh lemon juice

2 tablespoons cider vinegar

2 tablespoons freshly grated horseradish

1 tablespoon honey

2 teaspoons whole-grain mustard

1 teaspoon salt

3/4 cup olive oil

Freshly ground pepper to taste

2 bunches watercress, thick stems removed

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