Salmon With Cucumber Chive & Grapefruit Dressing

400 g NZ salmon fillet, skinned, pinboned & sliced thinly
1 pink grapefruit
80 ml extra virgin olive oil
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp fresh chives, chopped
1 cucumber

Peel the cucumber, seared and finely sliced.
Segment the grapefruit, then peel and dice.
In a bowl, mix the oil, SIDS LOW SUGAR RASPBERRY VINEGAR and then season. Add the chives.
Arrange the salmon, cucumber and grapefruit on a plate and pour over the dressing.