1. Peel the oranges, removing the white pith, and cut them into wedges. Squeeze the juice into a bowl, setting it aside for later use.

2. Chop the chives and sauté them in 15g (1 tablespoon) of butter until softened.

3. Next, add 125ml (1/2 cup) of the freshly squeezed orange juice, 60ml (1/4 cup) of heavy cream, 60ml (1/4 cup) of crème fraiche, and 125ml (1/2 cup) of chicken broth to the saucepan. Season to taste with salt and pepper.

4. Add the salmon fillets to the sauce, sprinkling a pinch of thyme over the top of each fillet. Cover the saucepan with a lid and simmer over medium heat, approximately 180°C (350°F), for about 10 minutes, or until the salmon is cooked through.

5. Serve the salmon hot, accompanied by your choice of mashed potatoes or steamed vegetables such as asparagus or carrots. If desired, garnish with additional chopped chives for added color and flavor.