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Tarragon-citrus-crusted salmon

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Recipe Ingredients

  • 1 lemon
  • 3 navel oranges
  • 1 tbsp Dijon mustard
  • 1 tbsp extra-virgin olive oil
  • ⅛ tsp sugar
  • salt and pepper
  • 1 English cucumber, cut in half and thinly sliced
  • 200g very thinly sliced red cabbage (about 4 cups)
  • ¼ cup panko (Japanese-style breadcrumbs)
  • 2 spring onions, finely chopped
  • 1 tbsp packed fresh tarragon leaves, finely chopped, plus leaves for garnish
  • 4 pieces skinless centre-cut salmon fillet (100g each)
  • 4 tsp fat-free plain yoghurt

Recipe Directions

  1. Preheat oven to 200°C. Line a baking tray with foil. Grate 1 teaspoon zest and squeeze 3 tablespoons juice from lemon. From oranges, grate 1½ teaspoons zest; set aside. Cut off peel and white pith from oranges and discard. Cut oranges into 1cm-thick slices. Arrange orange slices, slightly overlapping, in centre of prepared pan.
  2. In a large bowl, stir together Dijon mustard, oil, sugar, lemon juice and ¼ teaspoon salt. Add cucumber and cabbage; toss to coat. Set aside.
  3. In a small bowl, stir together lemon and orange zest, panko, spring onions, tarragon and ¼ teaspoon each salt and freshly ground black pepper.
  4. Arrange salmon on orange slices, skin-side down; spread 1 teaspoon yoghurt on each fillet. Top with panko mixture, pressing gently to adhere.
  5. Bake salmon for 10 to 13 minutes or until opaque throughout. Transfer fillets with orange slices to 4 plates; garnish with tarragon leaves. Serve with cabbage mixture.

Each Serving About 1 380kJ, 29g protein, 26g carbohydrate, 13g total fat (2g saturated), 5g fibre, 72mg cholesterol.

Each Serving:

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