Brush the fish on both sides, using 1 tablespoon (5 ml) of the oil. Mix together the Cajun seasoning and oregano and sprinkle onto the salmon to fully coat. 

In a skillet, heat the remaining tablespoon (5 ml) of the oil over medium heat and fry the salmon for 3 to 4 minutes on each side, or until cooked through. 

Meanwhile, use a sharp knife to remove the skin from the grapefruit, clementines and orange. Slice the fruits into thin slices. 

Prepare the dressing. In a blender, combine all the dressing ingredients and blend until smooth. Transfer to a small pitcher or bottle. 

On a serving plate, combine the baby salad and radicchio leaves. Arrange the sliced fruit on top and add the salmon fillets. 

Drizzle with a little of the dressing and serve the salad with the rest of the dressing on the side.