Baked and not fried, panko (Japanese breadcrumbs) gives this salmon a delicious crispy coating.
- 1 lemon
- 3 navel oranges
- 1 tbsp. Dijon mustard
- 1 tbsp. extra virgin olive oil
- .13 tsp. sugar
- 1 seedless (English) cucumber
- 8 oz. red cabbage
- ¼ 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
- 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.
- In large bowl, stir together Dijon, oil, sugar, lemon juice, and 1/4 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 1/4 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 to 13 minutes or until opaque throughout. Transfer fillets with orange slices to 4 plates; garnish with tarragon leaves. Serve with cabbage mixture.