Orange Ginger Salmon
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Prep time10 min![]()
ServingsPortions 4
Ingredients
- ¼ cup divided Dairy Free Becel Plant Butter, Salted
- 1 tbsp orange juice
- 1/3 cup panko crumbs
- 2 tsp sesame seeds
- 1 tsp chopped chives
- 2 tsp ground ginger
- 1 tsp mustard powder
- Zest of 1 orange
- 500 g salmon, cut into 4 fillets
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment. Set aside.
- Heat a small skillet over medium low. Melt 1 tablespoon of Dairy Free Becel Plant Butter, Salted with orange juice. Stir in panko crumbs and sesame seeds. Toast until crumbs are golden, about 5 minutes. Remove from heat and stir in chives.
- In a small bowl, stir the remaining 3 tablespoons of Dairy Free Becel Plant Butter, Salted, with ground ginger, orange zest, and mustard powder. Arrange salmon fillets on a prepared baking sheet. Evenly spread Becel mixture over top of each fillet. Top with buttery crumbs, pressing down to adhere. Bake on the middle rack until cooked through, 8 to 10 minutes.
