Wash the citrus fruits very well under running water, then cut a couple of citrus slices (you will use them to decorate the dishes), grate all the remaining peel and finally squeeze the fruits to obtain the juice.
Arrange the salmon fillets in a baking dish (you can also leave the skin on), sprinkle with the juice of the citrus fruit and add the citrus peel and also the grated ginger.
Cover with cling film and leave to marinate for at least 2 hours.
Prepare the pilaf rice: boil the water with a little salt; toast the rice with butter in a saucepan, then pour boiling water over it, cover with a lid and cook for 10-12 minutes on a low flame, then turn off and let it rest.
In the meantime that the rice is cooking, dedicate yourself to the salmon: sauté the onion into thin slices in a non-stick pan with a little oil, then add the fish fillets (without the marinade) and brown them quickly (for 4-5 minutes. with the skin on the bottom and then for another couple of minutes with the pulp on the bottom), finally sprinkle them with the marinade (putting them back with the skin on the bottom), salt and reduce the sauce slightly.
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