By Mayo Clinic Team

Dietitian’s tip:

This citrus sauce is also delicious on sea scallops. It can be held in the fridge for up to seven days.

Quantity of servings

Serves 4

  1. Healthier carb

Components

  1. 4 (4-ounce) salmon fillets, trimmed
  2. 1 teaspoon cumin
  3. 1 teaspoon orange zest
  4. 1/4 teaspoon kosher salt
  5. 1/4 cup orange juice
  6. 1/4 cup apple juice
  7. 1 tablespoon Dijon mustard
  8. 2 teaspoons honey
  9. 1 teaspoon floor black pepper
  10. 1 tablespoon olive oil
  11. 1 tablespoon water
  12. 1 teaspoon cornstarch

Directions

Heat a nonstick saute pan to medium-substantial warmth.

Area the salmon fillets skin side down on a plate and season with cumin, orange zest and salt. In a medium bowl, combine the orange juice, apple juice, mustard, honey and black pepper. Add the olive oil to the heated saute pan. Area the salmon in the pan, seasoned side down. Prepare dinner for around 2 minutes, flip, and cook one more 2 minutes or right up until an inside temperature of one hundred forty five F is achieved.

Take away salmon from the pan and established aside address. Add the juice combination to the saute pan. In a smaller bowl, combine the water and cornstarch to make a slurry. Slowly whisk the slurry into the juice combination, continuing to whisk right up until the ideal thickness is achieved. Drizzle the sauce around the salmon and serve.

Nutritional examination for every serving

Serving dimension: 4 ounces

  • Energy 160
  • Whole extra fat 16 g
  • Saturated extra fat three g
  • Trans extra fat g
  • Monounsaturated extra fat three g
  • Cholesterol 65 mg
  • Sodium 282 mg
  • Whole carbohydrate eight g
  • Dietary fiber g
  • Whole sugars six g
  • Protein 22 g

Produced by the executive wellness chef and registered dietitians at the Mayo Clinic Healthier Dwelling Plan.