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1
Preheat the broiler to high.
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2
Soak onion in a bowl of very cold water.
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3
In a medium bowl, whisk together the lime juice, honey, 2 teaspoons of oil, and 1/2 teaspoon of salt.
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4
Trim the top and bottom off the grapefruit to expose the inner fruit.
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5
Following the curve of the fruit cut off the skin and white pith.
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6
Cut the segments free from the membrane and add to the dressing.
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7
Repeat with the oranges.
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8
(For help with this, see our Video demo of segmenting an orange.)
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9
Add the jalapeno, jicama, and fresh coriander to the citrus mixture.
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10
Drain the onions and stir to combine evenly.
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11
Position a broiler pan about 6 inches from the broiler and preheat.
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12
Lightly brush the salmon with the olive oil.
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13
Sprinkle top of the fish with the chili powder and season with salt, to taste.
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14
Carefully lay fish, skin-side down, on the hot broiler pan.
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15
Broil the fish until just firm and brown, about 7 minutes.
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16
Remove pan from the broiler; set the salmon aside on the hot pan to finish cooking, about 5 minutes more.
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17
Divide the fish among plates and serve with the salsa and tortillas.
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18
Cook's Note: Our favorite way to warm tortillas is in the microwave.
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19
Wrap the tortillas in paper towels and heat on full power until pliable and hot, about 30 seconds.
