Sunday, January 24, 2010

Buffalo salmon

This brilliant recipe, adapted from Gourmet via Epicurious, has become a instant classic in our house. This salmon tastes just like Buffalo wings (maybe better) and is a whole lot healthier and simpler to make than the inspiration. Here's the recipe:



5 tbsp unsalted butter
1/4 cup hot sauce such as Frank's Redhot (or Buffalo sauce)
1/3 cup panko (Japanese bread crumbs)
1 tsp vegetable oil
1 (2-pound) piece salmon fillet with skin


Preheat oven to 425°. Lightly oil a shallow baking pan.

Melt butter with hot sauce. Set aside 1/4 cup sauce.

Toss panko with oil in a bowl. Put salmon, skin side down and brush with remaining sauce. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 15 to 18 min. Serve reserved sauce on the side.

The next time I make this I plan to omit the butter to see if it makes any difference at all to the taste.  If I can safely leave out the butter, this recipe will be truly healthy. (Store-bought Buffalo sauce has no calories — who knew?)

The only downside to this culinary discovery — I've had Bob Marley's "Buffalo Soldier" in my head for over a week. Oh well, at least it got "Pants on the ground" out of there.





Char said...

Hi Kristen,
Re: your note about leaving the butter out of the sauce entirely in an upcoming rendition of this dish. I just came across an America's Test Kitchen (via Cook's Country) recipe for buffalo chicken nuggets that uses a combination of 1 Tbsp butter, 3/4 cup hot sauce, 1/4 cup water, 1/4 tsp sugar, & 2 tsp cornstarch, whisked together over medium heat until thickened for the sauce.

The recipe said they'd tried just cutting back the butter, but then the sauce wouldn't stick to the chicken. Worth a try?

Kristen said...

Cool! I never considered that the butter might serve a functional purpose. It's hard to ignore ATK advice.