By Mayo Clinic Staff members&#13

Dietitian’s tip:

This citrus sauce is also delicious on sea scallops. It can be stored in the refrigerator for up to 7 times.

Quantity of servings

Serves 4

  1. Healthier 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


Warmth a nonstick saute pan to medium-high heat.

Location the salmon fillets pores and skin aspect down on a plate and time with cumin, orange zest and salt. In a medium bowl, blend the orange juice, apple juice, mustard, honey and black pepper. Incorporate the olive oil to the heated saute pan. Put the salmon in the pan, seasoned side down. Prepare dinner for about 2 minutes, flip, and cook a different 2 minutes or until eventually an internal temperature of 145 F is achieved.

Eliminate salmon from the pan and set aside cover. Include the juice mixture to the saute pan. In a modest bowl, combine the drinking water and cornstarch to make a slurry. Slowly and gradually whisk the slurry into the juice mixture, continuing to whisk until finally the wanted thickness is achieved. Drizzle the sauce above the salmon and serve.

Nutritional analysis per serving

Serving size: 4 ounces

  • Calories 160
  • Complete fats 16 g
  • Saturated fats 3 g
  • Trans unwanted fat g
  • Monounsaturated extra fat 3 g
  • Cholesterol 65 mg
  • Sodium 282 mg
  • Total carbohydrate 8 g
  • Nutritional fiber g
  • Overall sugars 6 g
  • Protein 22 g

Developed by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Dwelling Program.