Saturday, June 4, 2011

Tarragon-Citrus-Crusted Salmon

serves 4
(Recipe found in Good Housekeeping May 2011)

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!!
Salmon dinner (before oven). Looks kind of pretty!!

My fave part! The cabbage salad!


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