- 1 lb salmon fillet, cut in half (to fit in a steamer basket)
- 1 tsp ground cumin
- Juice from 2 limes (about 1/4 cup)
- 8 cups mixed baby greens
- 1 avocado, thinly sliced
- 1 pink grapefruit, pith and peel removed, segments separated
- 1/2 cup bean sprouts, thoroughly washed
- 5 tbsp grapefruit juice
- 2 tbsp olive oil
- 1/4 cup white-wine vinegar
- 1 tbsp chopped fresh ginger
- 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.