To make the salad, remove the rind from two of the ruby grapefruit and slice into rounds. On a large platter place the rocket leaves then layer with the sliced grapefruit, sliced avocado and prosciutto, crumble the Persian feta over the top and garnish with the dill fronds and red sorrel leaves.
For the salad dressing, juice the remaining ruby grapefruit and place in a jar with a screw top lid, add the Dijon mustard, olive oil and a pinch of sea salt, place the lid on and shake well until combined, dress salad or serve on the side.
Place salmon skin side up on a plate, drizzle with olive oil & sprinkle with the sea salt. Heat a non-stick fry pan over medium to high heat (you can also use the BBQ plate) Place the salmon skin side down in the fry pan, cook for 4-5 minutes or until the skin is crisp, turn the fillets & cook for a further 4 minutes, serve with the salad.
The ruby grapefruit may be substituted for oranges if not available.