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Tarragon-Citrus–Crusted Salmon

Apr 1, 2011
Kate Mathis

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

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Prep Time: 0 hours 20
Total Time: 0 hours 25
navel oranges
1 tbsp. Dijon mustard
1 tbsp. Extra virgin olive oil
seedless (English) cucumber
red cabbage
1/4 c. panko (Japanese-style bread crumbs)
green onions
1 tbsp. packed fresh tarragon leaves
piece skinless center-cut salmon fillet
4 tsp. plain, fat-free Greek yogurt
  1. Preheat 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. In large bowl, stir together Dijon, oil, sugar, lemon juice, and 1/4 teaspoon salt. Add cucumber and cabbage; toss to coat. Set aside.
  3. In small bowl, stir together lemon peel, orange peel, panko, green onions, tarragon, and 1/4 teaspoon each salt and freshly ground black pepper.
  4. Arrange salmon on orange slices, skin side down; spread 1 teaspoon yogurt on each fillet. Top with panko mixture, pressing gently to adhere.
  5. Bake 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.

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Date: 19.12.2018, 14:58 / Views: 32392