VERY carefully and lightly rub BBQ cooking grate with a clove of garlic. Place salmon skin side down onto hot BBQ grate. Cover with very large, well-vented saucepan lid. Once Salmon is on BBQ, DO NOT play with it, leave it alone, it is not going anywhere!!
Turn salmon when cooked halfway through. Be careful when turning, the skin will be slightly crispy and fragile. Replace lid for further 2 minutes. Salmon will now cook very quickly. Leave slightly pink, It will continue cooking once off BBQ. Remove Salmon and place on preheated plate for 3 minutes to rest.
Place small amount of salad mix (holding back citrus segments) onto plate. Place salmon onto salad mix skin side up. Garnish with citrus segments and cherry tomatoes. Drizzle a little Balsamic around plate to look nice.
Wonderful and fresh. I loved it and my partner loved it. I served it with basmati and wild rice for a more substantial dinner.
It was also very simple to make. As I was cooking for 2 people, I only used the juices collected from the three fruits I segmented, I didn't add more. - 11 Jan 2011