Ingredients
1
lb salmon fillet, cut in half (to fit in a steamer basket)
Juice from 2 limes (about 1/4 cup)
1
pink grapefruit, pith and peel removed, segments separated
1/2
cup bean sprouts, thoroughly washed
Grapefruit-Ginger
Dressing
1/4
cup white-wine vinegar
1
tbsp chopped fresh ginger
Directions
1.
Season fish with salt, pepper, cumin, and lime juice and steam in a bamboo steamer or a pot with a steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool. Mix dressing ingredients in a small bowl. With a fork, coarsely flake the fish; toss with greens and just enough dressing to lightly coat leaves. Divide among 4 plates. Arrange avocado slices and grapefruit sections on top of each salad and drizzle lightly with dressing. Top with bean sprouts.
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