Fennel, Cured Salmon, and Grapefruit Salad

A light salad with some more interesting flavors than your typical lettuce salad.  With curing the salmon and making the gastrique this one can take a little while though.

Ingredients:
Fennel cured salmon, thinly sliced across the grain
Fennel, thinly sliced
Sweet onion, thinly sliced
Arugula
Ruby red grapefruit, in supremes

Orange gastrique:
1 C orange juice
1 C sugar
1/2 C rice vinegar, plus some to taste

Make the gastrique by boiling the three ingredients together until it starts to become syrupy.  Taste and adjust the flavor and consistency by adding more vinegar and/or water if needed.

To assemble the salad, mix the fennel and arugula, along with two or three supemes per person and onion to taste.  Top with four or five slices of the salmon, and drizzle with the gastrique.