Lighter Bite: Buffalo Salmon

Is it possible I still feel stuffed from Sunday brunch?

Craving something lighter and zingier and fresher, I knew we’d have a big salad for dinner Wednesday. But as I was clicking around, I remembered this recipe I’d cut out a long time ago. I was introduced to Frank’s Hot Sauce at a Superbowl party last year, and have been a little obsessed ever since. It’s not very spicy—that’s not the whole point—it’s mostly vinegary. It’s classic on fried chicken wings but possibly even better on grilled or broiled ones, so I was up for the experiment. Why not salmon?

Answer: because salmon is not chicken. It’s possible we should treat our chicken like chicken and our salmon like salmon. The buffalo sauce and fish were incongruous, the taste of salmon made me crave a sweeter sauce (I promise to post about my mother’s classic soon), and the taste of Frank’s made me crave chicken. It was a mismatch.

Whether you try this (and it could just be an acquired taste) or just pour some lovely Frank’s Hot Sauce on some cooked chicken, I do have one recommendation. Pair it with a nice salad: arugula tossed with slightly steamed asparagus, a bit of crumbled feta, and a citrus vinaigrette. Perfect and light.

You’ll recover from last weekend just in time to start planning the next one.

Buffalo Salmon (unencrusted)
inspired by Gourmet Magazine
serves 2

1 lb salmon or arctic char (char might actually be better)
1/2 cup Frank’s Hot Sauce + 2 T
olive oil

Preheat broiler. Pour hot sauce in a baking pan place salmon in it, turning to coat. Remove any bones you notice. Let marinate 1 minute. Heat cast iron pan over medium heat with a bit of olive oil in it. When pan is hot, cook salmon skin side down for 3 minutes. Turn, cook 2 minutes more on other side. Turn skin side down, place in broiler. Cook a few minutes until done (this will happen quickly, do not overcook.) Place salmon on serving plate, brush remaining 2 T hot sauce onto top of fish. Serve with salad.

In fish, recipe

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