Panko citrus crusted salmon and buttermilk chive salad
Ingredients
PANKO CITRUS CRUSTED SALMON
- 113 - 170 grams (4-6 or 8-oz) fresh skinless salmon fillets, center cut preferably
- 1 cup panko
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 teaspoon lime zest
- 3 tablespoons tarragon, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard, in a small bowl
LEMON AND CHIVE BUTTERMILK SALAD
- 6 cups of lettuce (romaine, radicchio, curly endive)
- 2 small cucumbers, thinly sliced
- 6 radishes, thinly sliced
- 1/2 cup buttermilk
- 1/4 cup low fat mayo
- 1 lemon, zested
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1/4 cup chives, finely chopped
- Salt and pepper, to taste
Directions
PANKO CITRUS CRUSTED SALMON
- Pre-heat the oven to 425 degrees F.
- In a bowl mix together the panko, orange, lemon and lime zest, tarragon, garlic powder, salt, and pepper. Add in the olive oil and allow the panko to come together. Set aside.
- Line the baking sheet with parchment paper. Place the salmon down, brush with the Dijon mustard. Season with salt and pepper. Top with the panko mixture.
- Bake in the oven for about 12-15 minutes, or until the salmon is cooked to your liking.
LEMON AND CHIVE BUTTERMILK SALAD
- In a bowl, arrange the lettuce of your choice, cucumbers, and radishes. Toss together.
- To make the salad dressing mix the buttermilk, mayo, lemon zest, lemon juice, onion powder, chives, salt, and pepper.
TO SERVE
- Plate the hot salmon on top and drizzle the salad dressing on the lettuce.
