serves 4
(Recipe found in Good Housekeeping May 2011)
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| Tarragon-Citrus-Crusted-Salmon |
1 lemon
3 navel oranges
1TBS Dijon mustard
1 TBS extra virgin olive oil
1/8 tsp sugar
Salt and pepper
1 seedless (English) cucumber, cut in half and thinly sliced
8 oz very thinly sliced red cabbage (about 4 c.)
1/4 c panko (Japanese-style bread crumbs)
2 green onions, finely chopped
1 TBS packed fresh tarragon leaves, finely chopped, plus leaves for garnish
4 pieces skinless center-cut salmon fillet (4 oz. each)
4 tsp. fat-free plain Greek yogurt
1. Preheat oven to 400 F. Line jelly-roll pan with foil. From lemon, grate 1 tsp peel and squeeze 3 TBS juice. From oranges, grate 1 1/2 tsp 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 tsp salt. Add cucumber and cabbage; toss to coat. Set aside.
3. In a small bowl, stir together lemon peel, orange peel, panko, green onions, tarragon, and 1/4 teaspoon each salt and freshly ground pepper.
4. Arrange salmon on orange slices, skin side down; spread 1 tsp 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.
Karl's reaction: "Mmm...this is different. Mmmm...not sure about this one."
My take... Well, I definitely overcooked the salmon. The pieces I used were too big and didn't cook properly. So I kept sticking back in the oven. I cooked for 20+ minutes because it was so goopy pink inside. Buuuut, I guess I'd rather have that than overcooked. I'd try again. And if you make this, let me know how it turns out. The cabbage mixture was REAL good though!!
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| Salmon dinner (before oven). Looks kind of pretty!! |
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| My fave part! The cabbage salad! |
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