Salmon with orange sauce

We prepare ourselves or we tell our fishmonger to prepare the salmon in not very big pieces, it can be with or without skin, in case of skin on, to remove the scales.

Chop the onion finely and fry it in a frying pan with a dash of EVOO until golden brown, remove from the heat and set aside.

In the same frying pan, put the salmon, just enough time to seal it on each side, without sealing it.

Squeeze the oranges and keep only the juice.

Add the salmon, the onion and the juice to the frying pan where we have the salmon.

Place over medium heat until most of the juice evaporates. At that moment we will see how the sauce has thickened, and it is time to serve...good appetite!