Preheat a frying pan, add baking paper and a sprig of thyme.

Drizzle with oil and sear the salmon skin-side down on baking paper in the frying pan to form a crust.

Finish cooking the salmon in a preheated oven at 180°C for 8 minutes.

Marinate the spring onions in the zest of 1 lemon, its juice, salt, sugar, oil and vinegar for 2 minutes.

Put them in a hot frying pan with the marinade.

Cook until the spring onions are caramelised.

Halve the grapes.

Marinate the grapes in vinegar for 1 hour.

Cook the grapes in a frying pan.

Warm the freshly squeezed orange juice, clementine juice and lime juice in a pan.

Leave to cool.

Blend with the Xanthan gum.

Place the citrus sauce on a plate.

Place the spring onions and grapes on the side.

Place the salmon with the crispy skin upward on the sauce.

Garnish with herbs.

Enjoy it’s from Europe!