By Mayo Clinic Employees

Dietitian’s tip:

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

Range of servings

Serves 4

  1. Healthful carb


  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


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.

Dietary analysis per serving

Serving size: 4 ounces

  • Calories one hundred sixty
  • Complete fats 16 g
  • Saturated fats 3 g
  • Trans fats g
  • Monounsaturated fats 3 g
  • Cholesterol 65 mg
  • Sodium 282 mg
  • Complete carbohydrate eight g
  • Dietary fiber g
  • Complete sugars 6 g
  • Protein 22 g

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