In a medium bowl, combine rice vinegar, orange juice and zest, minced garlic, grated ginger, honey, and olive oil. Whisk until well blended.

Preheat the broiler to high. Line a baking sheet with foil and place salmon filets on it. Season with salt and pepper. Broil for 3-4 minutes until slightly flaking. Brush with dressing and broil for another 2-3 minutes.

In a large mixing bowl, combine arugula, segmented citrus, diced avocado, sliced shallot, and Marcona almonds. Toss gently and season with salt and pepper. Drizzle with remaining dressing.

Once the salmon is done, let it cool slightly. Divide the salad mixture onto plates and top with salmon. Drizzle more dressing and serve.