The missus was feeling adventurous and wanted to try a salmon dish. Normally, we stick to basic white fishes (tilapia, cod, etc.) just in case it’s too fishy. I do have say that this dish fell a little flat. It was interesting to try, but the flavors couldn’t overcome the work we had to do in de-boning the fish.
CITRUS TARRAGON SALMON / CABBAGE SLAW
4 4-oz. filets of salmon
4 tbsp plain Greek yogurt
4 navel oranges
1 tbsp fresh tarragon, minced
¼ cup panko
2 green onions, finely chopped
Salt and pepper to taste
1 tbsp Dijon mustard
1 tbsp olive oil
1/8 tsp sugar
8 oz red cabbage, shredded
English cucumber, halved and sliced
Preheat oven to 400 degrees F. Line a jelly roll pan with foil. Grate one tablespoon of peel from the lemon and squeeze the juice from it for later. Grate one tablespoon of peel from the orange and set aside. Carve the peel from the oranges and slice the flesh into ½-inch circles. Arrange, slightly overlapping, on the foiled pan.
In a small bowl, combine lemon peel, orange peel, panko, green onions, tarragon, salt and pepper.
In a large bowl, whisk together lemon juice, Dijon mustard, olive oil, sugar, salt and pepper. Add cabbage and cucumber slices. Mix thoroughly and set aside.
Place salmon filets atop orange slices. Spread a tablespoon of yogurt on each filet. Spoon panko mixture atop filets and press gently to fully affix the mixture to filets. Bake in oven for 15-17 minutes until filets are opaque.
Split oranges slices and filets among four plates. Serve with cabbage mixture.
Makes 4 servings. Enjoy!