Hot and Tangy Buffalo Salmon
Imbued with the hot, sharp flavors of Buffalo wings, this salmon dinner can be ready in the time it takes you to hang your hat, wash up and pour yourself a cold lager. Glossed with a buttery, vinegary hot sauce and bejeweled with crunchy celery and blue cheese, this weeknight fish dish is a straight shot to Nickel City magic.
Ingredients
- 1 1/2pounds skinless salmon fillets (preferably wild), cut into 1 ½-inch pieces
- 6tablespoons cayenne pepper sauce, such as Tabasco
- 3tablespoons maple syrup
- 3large garlic cloves, crushed and chopped
- Coarse kosher salt and freshly ground black pepper
- 3tablespoons unsalted butter
- Thinly sliced celery stalks, celery leaves and crumbled blue cheese, for serving
- Cooked white rice, for serving
Directions
Heat the oven to 425 degrees.
In a ceramic or metal baking dish, toss together the salmon, hot sauce, maple syrup, garlic, ¾ teaspoon salt and three grinds of pepper. Let sit at room temperature to marinate for 10 minutes, or in the refrigerator for up to 30 minutes.
Dot with the butter, then bake the salmon until opaque but still pink in the center, 8 to 12 minutes. Top with the celery and blue cheese. Serve immediately, with a side of rice.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 34 gramsCalories: 555Saturated Fat: 12 gramsUnsaturated Fat: 17 gramsSodium: 621 milligramsSugar: 9 gramsFiber: 1 gramCarbohydrate: 23 gramsProtein: 38 grams
Source: https://cooking.nytimes.com/recipes/1024774-hot-and-tangy-buffalo-salmon