Almond-Crusted Salmon with Gingered Grapefruit Relish over Salad Greens

For the salmon: Heat the coconut oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper and sprinkle the almond meal on both sides, pressing it in. When the skillet is hot, add the salmon and cook until browned, about 2 minutes on each side. Then cover the skillet, turn off the heat, and leave it for 3 minutes to steam it and cook the inside of the fish.

For the grapefruit relish: Combine 1 teaspoon grapefruit juice with the honey, ginger, pepper and salt in a small bowl. Stir in the grapefruit segments.

To assemble the salads: Divide the salad greens between 2 plates. Place a piece of salmon in the center of each plate. Divide the grapefruit relish between the 2 plates and sprinkle the scallions on top. Serve immediately.

How to supreme a grapefruit: Cut the top and bottom off the whole grapefruit, then place it on a cutting board. Start at the top and following the curve of the fruit, run the knife down the length of the fruit to cut the peel off. Repeat until all the peel is removed. Cut closely enough so that you take off all the pith (the white part) but not too deeply so that you waste the fruit. To remove the segments, hold the grapefruit over a bowl and carefully slice inward along the membrane on both sides of a fruit segment, then remove the fruit segment; repeat this for all fruit segments. Once you’re done, squeeze the membrane to get all the juice out. For this dish, we need all the grapefruit segments, but only 1 teaspoon of the grapefruit juice. (I drink the leftover grapefruit juice mixed with sparkling water for a very refreshing drink.)