Mix together, soy sauce, olive oil, zest, orange juice, garlic
Mix olive oil shallots, ginger, orange juice, zest and garlic in a bowl.
Toss beets with just enough of this mixture to moisten. Wrap in foil.
Roast beets for 30 minutes at 400.
Take salmon out, season with salt, a tablespoon of marinade, have it rest to room temperature while beets are cooking.
Place some oil in pan and turn to medium high heat.
Place salmon in pan skin side up until well browned. Turn over and cook until skin is crispy. This takes about 4-5 minutes.
Pour remaining marinade while continuing to cook.
At this point, as you turn the salmon over, as on option, you can put salmon in oven at 400 degrees F. on lower rack for about five minutes.
Add sliced oranges for garnish.
Serve with golden beets.