• 4servings
  • 25minutes
  • 330calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lemon

  2. 3 navel oranges

  3. 1 tablespoon(s) Dijon mustard

  4. 1 tablespoon(s) extra virgin olive oil

  5. 1/8 teaspoon(s) sugar

  6. Salt

  7. Pepper

  8. 1 seedless (English) cucumber , cut in half and thinly sliced

  9. 8 ounce(s) red cabbage , very thinly sliced (about 4 cups)

  10. 1/4 cup(s) panko (Japanese-style bread crumbs)

  11. 2 green onions , finely chopped

  12. 1 tablespoon(s) packed fresh tarragon leaves , finely chopped, plus leaves for garnish

  13. 4 piece(s) (4 ounces each) skinless center-cut salmon fillet

  14. 4 teaspoon(s) plain, fat-free Greek yogurt

Instructions Jump to Ingredients ↑

  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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