Combine the grapefruit zest, juice, oil and honey. Mix in the sage, thyme and fennel seeds. Coat the salmon in the marinade, cover and chill for approx. 1 hr. Place the salmon on a baking tray lined with baking paper, season with salt. Top with the grapefruit slices.
Approx. 15 mins. in the centre of an oven preheated to 220°C.
Heat the oil in a pan, briefly sauté the shallot, pour in the grapefruit juice and honey, simmer for approx. 5 mins. Add the balsamic and grapefruit, simmer over a medium heat for approx. 2 mins., season with salt.
Bring the water to the boil in a pan. Add the rice, sage and thyme, season with salt, mix, cover and simmer for approx. 15 mins. Mix in the parsley, serve with the salmon.