Combine all marinade ingredients in a container. Coat the salmon in the marinade and marinate for 4-6 hours.
Preheat the oven to 375°F.
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onions in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
Fill a large pot with 1 inch of water. Place a steaming basket inside with the beets on top. Cover and bring to a simmer. Steam until the beets are fork-tender, about 10-15 minutes. Drain and cool the beets.
Remove the salmon from the marinade, dry with paper towels and sprinkle the fillets with salt and pepper. Heat a large skillet or grill over medium heat with 1 tablespoon oil and when hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes.
Combine the ingredients for the dill chickpeas in a small bowl.
Add all of the lemon shallot vinaigrette ingredients to a blender or food processor except for the oil. Purée, then slowly drizzle in the oil with the motor running. Season to taste.
In a large bowl, toss together the radicchio, escarole, kale, arugula, steamed beets, grapefruit, orange, and vinaigrette. Divide between bowls and top with salmon fillets, dill chickpeas and pickled red onions.