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8-6 oz. Salmon Fillets (skin on)
12 Navel Oranges
¼ cup Red Onion (chopped finely)
4 Radishes (sliced thin)
1 tsp. Salt
½ tsp. Red Pepper (crushed)
2 tbsp. Vegetable Oil or Olive Oil
½ cup Fresh Mint (minced)
Heat grill. Peel oranges removing all white pith and cut orange along the membranes allowing section and juice to fall into bowl. Stir in red onions, radishes, salt (1/2 tsp), and red pepper (1/4 tsp.). Cover and store at room temperature.
Brush vegetable or olive oil over rack. Brush Salmon fillets with oil and season with remaining salt and red pepper. Grill Salmon skin side up for 5-6 minutes then turn and grill other side 3-4 minutes.
Stir mint into orange mixture. Arrange Salmon (skin side down) on large platter and top with orange and mint mixture and garnish with mint sprigs.
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