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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

  1. Pre-heat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Bake in the oven for about 12-15 minutes, or until the salmon is cooked to your liking.

LEMON AND CHIVE BUTTERMILK SALAD

  1. In a bowl, arrange the lettuce of your choice, cucumbers, and radishes. Toss together.
  2. To make the salad dressing mix the buttermilk, mayo, lemon zest, lemon juice, onion powder, chives, salt, and pepper.

TO SERVE

  1. Plate the hot salmon on top and drizzle the salad dressing on the lettuce.

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