Ingredients:

  • 1 medium orange, juiced (about 1/3 cup / 80 ml)
  • 1 medium lemon, juiced (about 1/4 cup / 60 ml)
  • 1 teaspoon lemon zest (5 g)
  • 2 tablespoons honey (30 g)
  • 1 tablespoon Dijon mustard (15 g)
  • 1 tablespoon olive oil (15 ml)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons fresh dill, finely chopped (optional, for garnish)

Instructions:

  1. Squeeze the orange and lemon, discarding any seeds.
  2. In a small saucepan, whisk together the citrus juices, lemon zest, honey, Dijon mustard, and olive oil until well blended.
  3. Place the saucepan over medium heat and bring to a gentle simmer. Cook for 2-3 minutes, stirring constantly, until slightly thickened.
  4. Add salt and pepper to taste. Remove from heat and let it cool for a few minutes, or chill in the fridge for better flavor.
  5. Drizzle the sauce over cooked salmon fillets and garnish with fresh dill if desired.