Citrus salmon carpaccio

200 gr of smoked salmon
3 oranges
1 medium sized white onion
Balsamic vinegar
Basil
Salt
Pink pepper

Finely slice the onion and place it in water with two teaspoons of salt. After having arranged the slices of salmon on a plate and having seasoned them with salt, pink pepper and having squeezed over them the juice of two oranges, let them marinate in the refrigerator for one hour. Peal the remaining orange, extract each wedge and place them on the side. Before serving, add the wedges of orange to the salmon together with the well drained onion and the balsamic vinegar. Decorate with a few basil leaves.