Tarragon-Citrus–Crusted Salmon

Name: Tarragon-Citrus–Crusted Salmon
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 1 seedless (English) cucumber; 1 Tbsp extra virgin olive oil; 1 Tbsp packed fresh tarragon leaves; 4 teaspoons plain, fat-free Greek yogurt; 2 green onions; 1 lemon; 3 navel oranges; 59 milliliters panko (Japanese-style bread crumbs); 4 servings pepper; 227 grams red cabbage; 4 skinless center-cut salmon fillet; 4 servings Salt; 0 teaspoons sugar

Tarragon-Citrus–Crusted Salmon is a pescatarian recipe with 4 servings. One serving contains 385 calories, 38g of protein, and 15g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 25 minutes. Head to the store and pick up lemon, center-cut salmon fillet, extra virgin olive oil, and a few other things to make it today. To use up the greek yogurt you could follow this main course with the Greek Yogurt Biscuits as a dessert.

Instructions

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.

Ingredients you will need

Orange

Jelly

Juice

Lemon

Roll

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Cut off peel and white pith from oranges and discard.

Ingredients you will need

Orange

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.

Ingredients you will need

Orange Slices

Lemon Juice

Orange

Sugar

Salt

Cooking Oil

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Ground Black Pepper

Orange Slices

Green Onions

Orange Zest

Lemon Peel

Cucumber

Tarragon

Cabbage

Salmon

Spread

Yogurt

Panko

Salt

Equipment you will use

Bowl

Bake salmon 10 to 13 minutes or until opaque throughout.

Ingredients you will need

Salmon

Equipment you will use

Oven

Transfer fillets with orange slices to 4 plates; garnish with tarragon leaves.

Ingredients you will need

Tarragon

Orange Slices

Serve with cabbage mixture.

Ingredients you will need

Cabbage

Equipment

Ingredients

Servings:

1Tbsp

Dijon mustard 1

seedless (English) cucumber 1Tbsp

extra virgin olive oil 1Tbsp

packed fresh tarragon leaves 4teaspoons

plain, fat-free Greek yogurt 2

green onions 1

lemon 3

navel oranges 59milliliters

panko (Japanese-style bread crumbs)4servings

pepper 227grams

red cabbage 4

skinless center-cut salmon fillet 4servings

Salt 0teaspoons

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.