Salmon with Orange and Mint

8-6 oz. Salmon Fillets (skin on)
cup Red Onion (chopped finely)
4 Radishes (sliced thin) 12 Navel Oranges
cup Fresh Mint (minced)
2 sp. Vegetable Oil or Olive Oil
1 tsp. Salt
2 tsp. Red Pepper (crushed)
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 Salmon fillets with oil and season with remaining salt and red pepper. Brush vegetable or olive oil over rack. 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.