Using a vegetable peeler, remove outer peel from grapefruit and place in small saucepan. Remove outer pith and cut segments from grapefruit; set aside. Add oil and ginger to saucepan. Warm over medium heat until oil starts to bubble, about 2 minutes. Remove from heat and let stand for 30 minutes. Strain and reserve oil.
Combine quinoa, water and salt in saucepan and bring to boil. Reduce to simmer and cook, uncovered for 15 minutes or until water is absorbed. Let stand 5 minutes. Fluff with fork into a large bowl.
Salmon
Whisk together grapefruit juice, vinegar, honey and 3 tbsp (45 mL) of the reserved oil.
Add to quinoa and season with salt and pepper. Stir in arugula, carrots, onions, jalapeno and cilantro. Fold in reserved grapefruit segments; set aside.
Meanwhile, spread grapefruit, lemon, fennel, jalapeno, basil and cilantro onto parchment paper lined baking sheet. Top with fillets and season with salt and pepper. Roast in preheated 275 F (135 C) until tip of knife inserted in salmon slides easily through and fillet is slightly opaque, about 20 minutes.
Assembly
Spoon quinoa salad onto plate and top with salmon to serve. Drizzle with any remaining oil and serve.