1-- Texas Rio Star Grapefruit, sectioned with juice reserved
1-- cucumber, peeled and thinly sliced
2cups baby spinach salad mix
2cups cooked white rice
Preheat oven to 375F.
Pan sear salmon until desired degree of doneness. Transfer to a plate; let cool.
Add the vinegar, oil, sugar and salt to reserved grapefruit juice and stir. Pour all but 1 tablespoon of the vinaigrette into a large plastic bag. Add the salmon to the bag and refrigerate for at least 1 hour.
To serve, add the grapefruit segments, cucumber and spinach to the reserved vinaigrette in a bowl and toss.
Drain the salmon.
Divide rice among 4 individual plates and top with grapefruit/spinach/cucumber salad and salmon.