By Mayo Clinic Staff

Dietitian’s idea:

This citrus sauce is also tasty on sea scallops. It can be stored in the fridge for up to 7 days.

Variety of servings

Serves four

  1. Wholesome carb


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


Warmth a nonstick saute pan to medium-large warmth.

Put the salmon fillets pores and skin aspect down on a plate and period with cumin, orange zest and salt. In a medium bowl, mix the orange juice, apple juice, mustard, honey and black pepper. Insert the olive oil to the heated saute pan. Put the salmon in the pan, seasoned aspect down. Cook for close to 2 minutes, flip, and cook dinner yet another 2 minutes or right up until an interior temperature of a hundred forty five F is achieved.

Clear away salmon from the pan and set aside protect. Insert the juice combination to the saute pan. In a tiny bowl, mix the drinking water and cornstarch to make a slurry. Gradually whisk the slurry into the juice combination, continuing to whisk right up until the sought after thickness is achieved. Drizzle the sauce more than the salmon and serve.

Dietary investigation for each serving

Serving size: four ounces

  • Energy one hundred sixty
  • Overall excess fat sixteen g
  • Saturated excess fat three g
  • Trans excess fat g
  • Monounsaturated excess fat three g
  • Cholesterol sixty five mg
  • Sodium 282 mg
  • Overall carbohydrate eight g
  • Dietary fiber g
  • Overall sugars six g
  • Protein 22 g

Produced by the govt wellness chef and registered dietitians at the Mayo Clinic Wholesome Dwelling System.