• Wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
• Once boiling, add bulgur and 1/8 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed. 

• Heat a large non-stick pan over medium.
• When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.

• Cut a piece off the top and bottom ends of grapefruit and orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning fruit as you go.
• When peeled completely, slip a paring knife along each side of the membranes of each grapefruit slice to release segments. Repeat with orange. Place in a small bowl.
• Into a medium bowl, squeeze leftover grapefruit and orange membranes to release juices. (We'll use it later for the dressing!)

• Peel, then finely mince shallot.
• Roughly chop parsley.
• Roughly chop mint leaves. 
• To the bowl with grapefruit and orange juice, add shallots, vinegar and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, then whisk to combine

• Pat salmon dry with paper towels. Season with salt and pepper.
• Reheat the large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**

• Fluff bulgur with a fork. Add almonds, parsley, mint and citrus segments. Season with salt and pepper, then toss to combine. 
• Divide bulgur between plates, then top with salmon. 
• Drizzle shallot dressing over top. 

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon. Work in batches if necessary