Tarragon-CitrusCrusted Salmon

• 1 lemon
• 3 navel oranges
• 1 tbsp. Dijon mustard
• 1 tbsp. Extra virgin olive oil
• .13 tsp. sugar
• salt
• Pepper
• 1 seedless (English) cucumber
• 8 oz. red cabbage
• 1/4 c. panko (Japanese-style bread crumbs)
• 2 green onions
• 1 tbsp. packed fresh tarragon leaves
• 4 piece skinless center-cut salmon fillet
• 4 tsp. plain, fat-free Greek yogurt

1. Preheat oven to 400 degrees F. Line jelly-roll pan with foil.
2. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice.
3. From oranges, grate 1 1/2 teaspoons peel; set aside.
4. Cut off peel and white pith from oranges and discard.
5. Cut oranges into 1/2-inch-thick slices.
6. Arrange orange slices, slightly overlapping, in center of prepared pan.
7. In large bowl, stir together Dijon, oil, sugar, lemon juice, and 1/4 teaspoon salt.
8. Add cucumber and cabbage; toss to coat.
9. Set aside.
10. In small bowl, stir together lemon peel, orange peel, panko, green onions, tarragon, and 1/4 teaspoon each salt and freshly ground black pepper.
11. Arrange salmon on orange slices, skin side down; spread 1 teaspoon yogurt on each fillet.
12. Top with panko mixture, pressing gently to adhere.
13. Bake salmon 10 to 13 minutes or until opaque throughout.
14. Transfer fillets with orange slices to 4 plates; garnish with tarragon leaves.
15. Serve with cabbage mixture.

lemon, oranges, mustard, extra virgin olive oil, sugar, salt, pepper, cucumber, red cabbage, bread crumbs, green onions, tarragon, center, yogurt

Taken from www.delish.com/recipefinder/tarragon-citrus-salmon-recipe-ghk0511 (may not work)