With a sharp knife, remove peel and all white pith from all citrus. Over a bowl to catch the juices, cut out each segment with as little membrane as possible and let segments fall into bowl. Squeeze remaining juice from all fruit except grapefruit into bowl. Stir in olive oil, tarragon leaves, salt and pepper.
Brush salmon with olive oil, sprinkle with salt and pepper and place flesh side down on a hot grill. Grill for 5 minutes on each side. Remove salmon from grill, pour sauce with segments over hot salmon and serve. Light and refreshing!
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With a sharp knife, remove peel and all white pith from all citrus. Over a bowl to catch the juices, cut out each segment with as little membrane as possible and let segments fall into bowl. Squeeze remaining juice from all fruit except grapefruit into bowl. Stir in olive oil, tarragon leaves, salt and pepper.
Brush salmon with olive oil, sprinkle with salt and pepper and place flesh side down on a hot grill. Grill for 5 minutes on each side. Remove salmon from grill, pour sauce with segments over hot salmon and serve. Light and refreshing!
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