Remove any pin bones from the salmon fillets. Cut each fillet into a rectangle 12cm long and 3cm wide.
Peel and segment the citrus fruits, making sure to collect all of the juice. Cut the segments into small dice and mix with the soy sauce.
Heat a frying pan until very hot and add a drizzle of olive oil. Sear the salmon for 10 seconds on each side and then remove from the pan.
Peel the pumpkin, scoop out the seeds and then cut the flesh into half centimetre dice. Peel and dice the onions. Pick the sage leaves from their stalks and finely chop.
Heat a saucepan, add a little olive oil and the onions and sweat for 2 minutes. Add a pinch of salt and the honey and allow to caramelise. Add the diced pumpkin, cover and cook for 15 minutes, stirring from time to time.
Once the pumpkin starts to stick to the pan, add the vinegar and cook for a few minutes before adding the sage. Season with salt and pepper and set aside.
Cut each salmon fillet into 5 pieces and arrange on a flat plate, alternating each piece of fish with a quenelle of the pumpkin compote. Brush the salmon with the soy sauce mixture and then sprinkle the citrus pieces onto the plate.
«Cooking the salmon this way will leave it very pink in the middle - simply cook for longer if you prefer it more well done.»