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Citrus seared salmon
4
| Prep | 5 min | |
| Cook | 20 min |
This citrus sauce is also tasty on sea scallops. It can be kept in the refrigerator for up to 7 days.
- Atlantic salmon, farmed, 16 oz(s), (four 4-oz fillets), trimmed
- Cumin, ground, 1 tsp(s)
- Orange, 1 fruit(s), 1 teaspoon zest and 1/4 cup juice
- Kosher salt, ¼ tsp(s)
- Apple juice, ¼ cup(s)
- Dijon mustard, 1 tbsp(s)
- Honey, 2 tsp(s)
- Black pepper, 1 tsp(s), ground
- Extra virgin olive oil, 1 tbsp(s)
- Cornstarch, 1 tsp(s)
Method
Heat a nonstick sauté 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 sauté 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 sauté pan. In a small bowl, combine 1 tablespoon of water and the 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.
Nutrition facts per serving
Makes 4 servings
Food Groups
|
V
|
0 |
|
F
|
0.4 |
|
C
|
0 |
|
PD
|
2.2 |
|
Ft
|
0.6 |
|
S
|
0.2 |
Nutrition Facts
| Calories | 313 |
| Total Fat | 19.3 g |
| - Saturated Fat | 4 g |
| Cholesterol | 62.4 mg |
| Sodium | 267 mg |
| Total Carbohydrate | 10.5 g |
| - Dietary Fiber | 1 g |
| - Total Sugars | 7.5 g |
| -- Added Sugars | 0 g |
| Protein | 24 g |
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