Pare the zest from one of the grapefruit and cut it in julienne strips. Blanch the strips of zest in boiling water for 2 minutes and then drain. Cut segments from both of the grapefruit. Wash and dry the salad greens and cut them in a chiffonade. Make the dressing.
Spread the greens on four plates. Cut the salmon slices into strips and arrange on the greens, ov