PREPARATION:

Method:

1. Peel the grapefruit and trim away all of the white pith. Working over a bowl, using a serrated knife, cut between the membranes to release the grapefruit segments. Reserve grapefruit juice.
2. Heat a large nonstick skillet over medium-high heat. Add the grapefruit and the sugar. Cook until each segment is caramelized, 3 to 4 minutes. Transfer to a bowl and let cool.

Make Citrus Vinaigrette:

1. Place the reserved grapefruit juice, orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use. In a medium bowl, whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season with salt and pepper. Set aside until ready to use.

Meanwhile, Prepare the Poached Salmon:

1. Heat water, oil, white wine and aromatics in a large saucepot just until hot. Transfer to a large baking dish then add salmon fillets. Cover tightly with aluminum foil and bake in oven, 10 minutes, alongside fennel. Remove from heat, let stand, covered, 5 minutes. Transfer salmon to platter, cover with plastic wrap and chill until ready to serve.

To Serve:

1. Mound the lettuce in the center of 4 serving plates and arrange the salmon on it (either as a whole fillet or flaked). Top with caramelized grapefruit slices, and drizzle citrus vinaigrette. Garnish with the parsley and serve.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.