Crusted salmon with orange vinaigrette

By DebCooks

A moist salmon fillet with a crumb topping and a citrus vinaigrette. Serve with asparagus.

Ingredients

• For the Vinaigrette:
• 1/4 c fresh orange juice
• 1/4 olive oil
• 2 T white wine vinegar
• 1 T Dijon mustard
• 1 T honey
• 1 T orange zest, minced
• 1 T minced fresh tarragon
• 1 T shallot, minced
• 1 teas kosher salt
• 1/2 teas ground black pepper
• For Salmon:
• 2 T olive oil
• 2 T Dijon mustard
• salt and pepper to taste
• 4 skin on salmon fillets (5 oz each)
• 1/2 c panko crumbs
• 1/4 c chopped fresh parsley
• 2 T olive oil
• salt and pepper to tase

Preparation

Step 1

Preheat grill to medium. Whisk all ingredients for the vinaigrette together in a bowl, set aside. Combine 2 T oil, 2 T dijon mustard, salt and pepper in a bowl, then brush the mixture over the top of the fillets. Stir panko, parsley, and 2 T oil together in a bowl. Top each fillet with some of the crumbs, then carefully place fillets on the grill, skin side down. Cover with foil pan and cook 4-5 minutes, or until fish is firm to the touch, check often for flare-ups. To serve, spoon some vinaigrette on the bottom of each serving plate followed by spears of asparagus. Top the asparagus with salmon and garnish with oranges.