Coat fillets with 1 tablespoon of Dijon mustard.

Brown turkey fillets in a frying pan over medium heat with olive oil, turning them occasionally until they are fully cooked (about 8 minutes).

To make the sauce, in a small bowl, combine corn starch, honey, 1 teaspoon Dijon, cider vinegar, sea salt, and cold water and mix well.

Add sauce to used frying pan and simmer, scraping up any pieces from the bottom of the pan from earlier.

Add parsley to the sauce.

Serve sauce over turkey fillets.