Steamed Salmon Salad with Grapefruit-Ginger Dressing

I've been steaming salmon a couple of times a week and having it for breakfast on a piece of toast with a little cream cheese. It's a great way to start the day. The other day I fixed an extra piece and chilled it. Turned it into lunch the next day with this yummy healthy recipe.

Steamed Salmon Salad with Grapefruit-Ginger Dressing
Makes four servings.

1 lb salmon fillet, cut in half (to fit in a steamer basket)
1 tsp ground cumin
Juice from 2 limes (about 1/4 cup)
8 cups mixed baby greens (I used spinach.)
1 avocado, thinly sliced
1 pink grapefruit, pith and peel removed, segments separated
1/2 cup bean sprouts, thoroughly washed

Grapefruit-Ginger Dressing
5 tbsp grapefruit juice
2 tbsp olive oil
1/4 cup white-wine vinegar
1 tbsp chopped fresh ginger

Mix dressing ingredients in a small bowl.

Season fish with salt, pepper, cumin, and lime juice and steam in a bamboo steamer or a pot with a steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool. With a fork, coarsely flake the fish; toss with greens and just enough dressing to lightly coat leaves. Divide among 4 plates. Arrange avocado slices and grapefruit sections on top of each salad and drizzle lightly with dressing. Top with bean sprouts.