Combine olive oil, rice vinegar, orange juice and orange zest in a small bowl and whisk together.
Add the grated carrot and ginger and stir everything together. Set aside.
To Prepare the Salmon:
Line a cookie sheet or baking dish with aluminum foil and put the oven on the high broil setting.
Coat the fish in about one teaspoon of coconut oil or olive oil and sprinkle with sea salt and pepper.
Broil fish on high for 8 to 10 minutes or until cooked in the middle and crispy on the top.
When the salmon is ready, plate it with half of the carrot ginger relish on top. You can pour some of the juices from the carrot ginger relish over the fish, but this vinaigrette should also be used for the arugula salad.
To make the arugula salad:
Combine all salad ingredients in a salad bowl.
Toss the salad together with the vinaigrette from the carrot relish.