Mix the crème fraîche with 1-2 tbsp orange juice and season with salt and pepper.
Wash the salmon, pat dry, cut into 8 equal pieces and season with salt and pepper.
Peel and finely dice the garlic.
Heat the oil in a pan and sear the salmon slices for 1 minute on each side.
Wash the spring onions and cut into fine rings. Add the garlic to the salmon and saute briefly.
Mix the remaining orange juice with the lime juice.
Add to the pan with a little water and simmer for a few minutes.
Wash the coriander, shake dry, reserve a few leaves for garnish, chop the rest finely and add to the sauce.
Mix in the wasabi.
Season the sauce and arrange with the salmon on warm plates. Top with a dollop of crème fraîche and the coriander leaves.