Slice the salmon into thin, wide pieces (I like to cut on a bias to get larger pieces), then arrange so they’re spread slightly apart from one another on a large piece of parchment, in the shape of whatever serving platter you’re using. Cover with another piece of parchment, then using a meat pounder (or rolling pin, empty wine bottle), gently pound to flatten into one giant piece, about half the thickness you started with. Be careful not to tear the fish! Remove the top piece of parchment, then place your serving platter upside down over top of the fish. Invert the salmon onto the plate by holding the parchment against the sides of the plate and flipping carefully, then transfer to the refrigerator to chill (with the other piece of parchment still on top) while you make the salad and the dressing.

Make the vinaigrette, to a small bowl add the lemon and grapefruit juices and zests, honey, EVOO, salt + pepper and whisk until combined. Taste and adjust to your liking!

Make the salad. To a medium bowl, add the cut peaches, grapefruit segments, and arugula, along with half of the red onion and Serrano and toss. Drizzle the salad with some of the vinaigrette to lightly dress, then pour the remainder of the vinaigrette evenly all over the salmon. Add the salad to the center of the salmon, then sprinkle more red onion and Serrano on the top of the salmon. Serve immediately!