Tarragon-Citrus-Crusted Salmon


  • 1 lemon
  • 3 navel oranges
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1/3 teaspoon sugar
  • Salt
  • Pepper
  • 1 seedless cucumber
  • 8 ounces red cabbage
  • ¼ cup panko
  • 2 green onions
  • 1 tablespoon fresh tarragon leaves (packed)
  • 4 piece skinless center-cut salmon fillet
  • 4 teaspoons plain Greek yogurt


Preheat oven to 400° F. Line jelly-roll pan with foil. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From oranges, grate 1½ teaspoons peel; set aside. Cut off peel and white pith from oranges and discard. Cut oranges into ½ inch thick slices. Arrange orange slices, slightly overlapping, in center of prepared pan.

In large bowl, stir together Dijon, oil, sugar, lemon juice, and ¼ teaspoon salt. Add cucumber and cabbage; toss to coat. Set aside.

In small bowl, stir together lemon peel, orange peel, panko, green onions, tarragon, and ¼ teaspoon each salt and freshly ground black pepper.

Arrange salmon on orange slices, skin side down; spread 1 teaspoon yogurt on each fillet. Top with panko mixture, pressing gently to adhere.

Bake salmon 10-13 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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