Get ready to tantalize your taste buds with this zesty and succulent citrus-seared salmon. The combination of vibrant citrus notes and perfectly seared salmon fillets creates a dish that’s both healthy and easy to prepare.
Servings: 4
Cook Time: 4 minutes
Nutritional Information Per Serving
- 160 calories
- 16 g total fat
- 3 g saturated fat
- 0 g transfat
- 3 g monounsaturated fat
- 65 mg cholesterol
- 282 mg sodium
- 8 g total carbohydrate
- 0 g dietary fiber
- 6 g total sugars
- 22 g protein
Ingredients
- 4 (4-ounce) salmon fillets, trimmed
- 1 teaspoon cumin
- 1 teaspoon orange zest
- 1/4 teaspoon kosher salt
- 1/4 cup orange juice
- 1/4 cup apple juice
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon cornstarch
Directions
- Heat a nonstick saute pan to medium-high heat.
- Place the salmon fillets skin side 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.
- Add the olive oil to the heated saute pan. Place the salmon in the pan, seasoned side down. Cook for approximately 2 minutes, flip, and cook another 2 minutes or until an internal temperature of 145 F is reached.
- Remove salmon from the pan and set aside; cover.
- Add the juice mixture to the saute pan
- In a small bowl, combine the water and cornstarch to make a slurry. Slowly whisk the slurry into the juice mixture, continuing to whisk until the desired thickness is reached.
- Drizzle the sauce over the salmon and serve.
Dietitian’s tip:
This citrus sauce is also tasty on sea scallops. It can be kept in the refrigerator for up to 7 days.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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