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!