Citrus seared salmon

Dietician's Tip

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

Ingredients

  • 4 (4-ounce) salmon fillets, trimmed and skinned
  • 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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 160
Total carbohydrate: 8 g
Cholesterol: 65 mg
Dietary fiber: 0 g
Monounsaturated fat: 3 g
Protein: 22 g
Saturated fat: 3 g
Serving size: 4 ounces
Sodium: 282 mg
Total fat: 16 g

DASH Eating Plan Servings

Meats, poultry and fish: 4

Diabetes Meal Plan Choices

Meat and meat substitutes: 4

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 2

Last Updated May 21, 2016


Content from Mayo Clinic ©1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of Use