Tarragon-Citrus–Crusted Salmon

Name: Tarragon-Citrus–Crusted Salmon
Prep time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 lemon; 3 navel oranges; 1 tbsp. Dijon mustard; 1 tbsp. extra virgin olive oil; tsp. sugar; salt; pepper; 1 seedless (English) cucumber; 8 oz. red cabbage; 1/4 c. panko (Japanese-style bread crumbs); 2 green onions; 1 tbsp. packed fresh tarragon leaves; 4 piece skinless center-cut salmon fillet; 4 tsp. plain, fat-free Greek yogurt

Published: Apr 1, 2011

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Yields:

Prep Time:

20 mins

Total Time:

25 mins

Cal/Serv:

330

Baked and not fried, panko (Japanese breadcrumbs) gives this salmon a delicious crispy coating.

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Ingredients

1 lemon
3 navel oranges
1 Tbsp. Dijon mustard
1 Tbsp. extra virgin olive oil
tsp. sugar
salt
pepper
1 seedless (English) cucumber
8 oz. red cabbage
1/4 cup panko (Japanese-style bread crumbs)
2 green onions
1 Tbsp. packed fresh tarragon leaves
4 piece skinless center-cut salmon fillet
4 tsp. plain, fat-free Greek yogurt

Directions

1. Step 1Preheat oven to 400 degrees F. Line jelly-roll pan with foil. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From oranges, grate 1 1/2 teaspoons peel; set aside. Cut off peel and white pith from oranges and discard. Cut oranges into 1/2-inch-thick slices. Arrange orange slices, slightly overlapping, in center of prepared pan.
2. Step 2In large bowl, stir together Dijon, oil, sugar, lemon juice, and 1/4 teaspoon salt. Add cucumber and cabbage; toss to coat. Set aside.
3. Step 3In small bowl, stir together lemon peel, orange peel, panko, green onions, tarragon, and 1/4 teaspoon each salt and freshly ground black pepper.
4. Step 4Arrange salmon on orange slices, skin side down; spread 1 teaspoon yogurt on each fillet. Top with panko mixture, pressing gently to adhere.
5. Step 5Bake salmon 10 to 13 minutes or until opaque throughout. Transfer fillets with orange slices to 4 plates; garnish with tarragon leaves. Serve with cabbage mixture.