Tarragon-Citrus–Crusted Salmon

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1 lemon

3 navel oranges

1 tablespoon(s) Dijon mustard

1 tablespoon(s) extra virgin olive oil

1/8 teaspoon(s) sugar



1 seedless (English) cucumber, cut in half and thinly sliced

8 ounce(s) red cabbage, very thinly sliced (about 4 cups)

1/4 cup(s) panko (Japanese-style bread crumbs)

2 green onions, finely chopped

1 tablespoon(s) packed fresh tarragon leaves, finely chopped, plus leaves for garnish

4 piece(s) (4 ounces each) skinless center-cut salmon fillet

4 teaspoon(s) plain, fat-free Greek yogurt

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