By Mayo Clinic Personnel

Dietitian’s suggestion:

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

Number of servings

Serves four

  1. Nutritious carb


  1. four (four-ounce) salmon fillets, trimmed
  2. one teaspoon cumin
  3. one teaspoon orange zest
  4. one/four teaspoon kosher salt
  5. one/four cup orange juice
  6. one/four cup apple juice
  7. one tablespoon Dijon mustard
  8. 2 teaspoons honey
  9. one teaspoon ground black pepper
  10. one tablespoon olive oil
  11. one tablespoon h2o
  12. one teaspoon cornstarch


Warmth a nonstick saute pan to medium-large heat.

Spot the salmon fillets skin aspect 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. Insert the olive oil to the heated saute pan. Spot the salmon in the pan, seasoned aspect down. Cook dinner for somewhere around 2 minutes, flip, and prepare dinner yet another 2 minutes or until finally an interior temperature of a hundred forty five F is achieved.

Eliminate salmon from the pan and established aside include. Insert the juice combination to the saute pan. In a small bowl, combine the h2o and cornstarch to make a slurry. Bit by bit whisk the slurry into the juice combination, continuing to whisk until finally the wished-for thickness is achieved. Drizzle the sauce around the salmon and serve.

Nutritional investigation for each serving

Serving dimension: four ounces

  • Calories a hundred and sixty
  • Overall extra fat 16 g
  • Saturated extra fat 3 g
  • Trans extra fat g
  • Monounsaturated extra fat 3 g
  • Cholesterol 65 mg
  • Sodium 282 mg
  • Overall carbohydrate 8 g
  • Dietary fiber g
  • Overall sugars 6 g
  • Protein 22 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Nutritious Residing System.