Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush 4 (6 ounce) portions salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side. While salmon cooks, bring 1/2 cup dry white wine, 1/2 cup balsamic vinegar, 2 tbsp orange juice, 2 tsp lemon juice, 2 tbsp brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 tsp coarse black pepper. In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper. Drizzle glaze over salmon fillets and serve with citrus green beans.