Cook Salmon as desired (refer to suggestions on cooking instructions) and top with sauce.

Sauce preparation:

Saute onions until brown, add thyme, orange juice and white wine and simmer for a few minutes.

Thicken with roux (melted butter mixed with flour to make a paste), and add salt and pepper as desired.

Place the seasoned salmon in a greased glass baking dish.

To prepare the grapefruit (2 only): With a sharp paring knife remove the skin by cutting first the ends and then the skin by cutting from top to bottom, removing all the white pith.

Then cut out each segment resulting in crescents with no membrane.

They should look like the mandarin orange segments that come in a can.

Squeeze the juice from the third grapefruit.

Scatter the leeks, grapefruit segments and mint over the salmon and add the juice.

Cover and bake at 400° for 20 minutes.

In a large skillet, melt the butter.

Just as it starts to brown, put in the potatoes and cook over a medium heat until golden brown.

Add the onions and celery, and cook until they just start to tender.

Add the ham and bell peppers; heat them through.

Add chicken broth and salmon, shake pan and stir, cover and cook for 5 minutes.

Shake pan again and set aside.

Cook the eggs any way you enjoy them - I like them poached or sunny side up.

Simmer onions in the wine until the wine is almost gone.

Add chicken broth, bring to a boil.

Add the salmon and simmer covered until the salmon is half done, 3 minutes or so.

Add the other ingredients and cover for another 3 minutes.

If it seems dry add more broth.

Adjust seasonings.