2 oranges
2 sm. onions, diced
2 c. fresh pineapple, chopped
2 lg. tomatoes, peeled, seeded, chopped
1/2 c. vegetable oil
1/2 c. fresh parsley, chopped
12 (6 oz.) 1 1/2 inch thick center-cut salmon fillets with skin
3 c. pink grapefruit juice

Cut off peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Cut each segment in half and place in bowl. Add onions, pineapple, tomatoes, oil, and parsley. (Can be made 8 hours ahead. Cover and chill.) Place salmon in shallow baking dish. Pour grapefruit juice over. Let stand 1 hour at room temperature, turning occasionally. Prepare grill (medium-high heat). Place salmon skin side down on grill. Cover and cook until just opaque, about 7 minutes. Transfer salmon to platter. Garnish with parsley.