Citrus seared salmon – Mayo Clinic

Dietitian’s tip:

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

Substances

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 h2o
12. 1 teaspoon cornstarch

Instructions

Heat a nonstick saute pan to medium-significant warmth.

Spot the salmon fillets skin side down on a plate and period with cumin, orange zest and salt. In a medium bowl, merge 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 side down. Cook for around 2 minutes, flip, and cook an additional 2 minutes or until an internal temperature of a hundred forty five F is arrived at.

Eliminate salmon from the pan and set aside protect. Insert the juice combination to the saute pan. In a little bowl, merge the h2o and cornstarch to make a slurry. Little by little whisk the slurry into the juice combination, continuing to whisk until the wished-for thickness is arrived at. Drizzle the sauce about the salmon and provide.

Made by the govt wellness chef and registered dietitians at the Mayo Clinic Healthful Living Plan.