Prep: 1. Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. 2. Juice lemon. 3. Cube avocado. Make: 1. Toss grapefruit segments and juice with arugula and avocado. 2. Make vinaigrette in a small bowl: whisk lemon juice, 2 tablespoons olive oil, salt and pepper to taste. 3. Sprinkle salt and pepper over both sides of salmon. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan, about 4 minutes per side. 4. Serve salad divided across 4 plates, each topped with a piece of the salmon.
Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/