In a blender, combine the egg whites, mustard, lemon juice, grapefruit zest, salt, and sugar. Blend until combined. With the blender running, add the grapeseed oil in a slow, steady stream so the mixture emulsifies. Refrigerate until ready to serve.

Place the wheat berries in a pot with 2 cups of water and 1 lemongrass stalk. Bring to a boil. Then reduce the heat and simmer for 1 to 1½ hours, until the grains are tender and chewy. Drain and set aside.

Place the red and white quinoa in a saucepan and add 2 cups of water and another lemongrass stalk. Season with salt. Bring to a boil. Then reduce the heat and simmer for 15 to 17 minutes, until tender. Transfer to a plate and set aside.

Place the couscous in a large heatproof mixing bowl. Combine ⅔ cup of water with the third lemongrass stalk in a saucepan, bring to a boil, then pour the hot water and lemongrass over the couscous. Cover and let sit for 5 minutes.

Discard all 3 lemongrass stalks, and add the wheat berries and quinoa to the couscous in the mixing bowl,. Dress with the grapefruit juice and olive oil. Season with salt and pepper.

Fill a large pot with 2 inches of water and set over high heat. Place a steamer basket inside and lay the 2 bashed lemongrass stalks on the basket. Arrange the salmon fillets across the lemongrass. Reduce the heat so the water is simmering gently. Cover the pot with a lid or foil to trap the steam, and cook for 2 to 3 minutes, until the salmon is palke pink all over. Transfer the salmon to a plate and chill in the fridge. Once cooled, flake the salmon into large pieces.

Use a sharp knife to slice off the rind and pith from the grapefruit. Cut between the membranes to free the grapefruit segments.

Serve the cooled salmon over the mixed grains, garnished with the grapefruit segments and grapefruit mayo. Season with Fleur de sel and garnish with the peppers, basil, fennel fronds, and thyme.