2 oranges, peeled, white pith removed
2 (6 oz.) 1 inch thick salmon fillets
2 tsp. safflower oil
Freshly ground pepper
1 tbsp. fresh lime juice
1/2 cantaloupe, seeded, cut into 1 1/2 inch wedges and peeled
Additional fresh lime juice
Chopped fresh cilantro

Cut oranges between membranes with small sharp knife to release individual segments. Set aside. Prepare barbecue (high heat) or preheat broiler. Rub salmon on both sides with oil. Sprinkle generously with pepper. Grill salmon until just cooked through, basting with 1 tablespoon lime juice, about 4 minutes per side.

Grill cantaloupe just long enough to heat through and make grill marks, about 2 minutes per side. Arrange salmon and cantaloupe on serving plate. Garnish with orange segments. Sprinkle with additional lime juice and chopped cilantro and serve.