- 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
- 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.
- 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.
- In a small bowl, stir together lemon and orange zest, panko, spring onions, tarragon and ¼ teaspoon each salt and freshly ground black pepper.
- Arrange salmon on orange slices, skin-side down; spread 1 teaspoon yoghurt on each fillet. Top with panko mixture, pressing gently to adhere.
- 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.
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