• 1 lb wild sockeye salmon
• 8 cup arugula
• 1 small avocado (100 g)
• 1/2 cup fennel bulb sliced
• 1/2 grapefruit sliced
• 1 small blood orange sliced
• 1 small navel orange sliced
• 3 tbsp shallots sliced

Honey Mustard Vinaigrette

• 3 tbsp white wine vinegar
• 2 1/2 tbsp Dijon mustard
• 1 1/2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp Flavor God Garlic Lover's Seasoning