Caramelized salmon with orange sauce

3 salmon fillets (about 200g each) 2 tbsp olive oil salt pepper

For the sauce:

150 ml fresh orange juice 30 ml fresh lemon juice 100 ml vegetable broth (½ cube + 100ml water) 1 tsp cornstarch 2 tbsp honey 1 tbsp Dijon mustard ½ tsp sliced chili

Heat olive oil in a large skillet over medium-high heat.

Season the salmon fillets with salt and pepper.

Sear for 3–4 minutes per side until golden and cooked through. Set aside.

In the same pan (do not clean it), add orange juice, lemon juice, and vegetable broth.

Dissolve the cornstarch in 1–2 tbsp cold water and stir it into the pan.

Add honey, mustard, and chili, stirring constantly until the sauce thickens. If it's too thick, add 1–2 tbsp of water.

Return the salmon to the pan and simmer for 1–2 minutes so it absorbs the flavors.

Serve the salmon topped with sauce, alongside rice or orzo.

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Caramelized salmon with orange sauce

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For the sauce:

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