Buffalo Salmon

While perusing through my May 2008 edition of Gourmet Magazine, this recipe struck me as interesting. I finally made it last week and it was really good!

5 Tbsp unlated butter (I used light butter)
1/4 c of hot sauce (such as Frank’s)
1/3 c panko (Japanese bread crumbs)
1 tbsp vegetable oil (I used olive)
1 2lb piece of salmon fillet with skin

Preheat oven to 425 degrees F with rack in upper third. Lightly oil shallow baking pan.

Melt butter with hot sauce and 1/4 tsp each of salt and pepper over medium heat. Set aside 1/4 cup of sauce.

Toss panko with oil in a bowl. Put salmon, skin side down, in baking pan and sprinkle with 1/4 tsp each of salt and papper and then brush remaining buffalo sauce on. Sprinkle panko evenly over top of fish and then bake until panko is golden and fish is just cooked through (16 to 22 minutes). Served reserved sauce on side.

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The recipe suggested serving the salmon with sauteed watercress… but I was in the mood for a more traditional accompaniment to the buffalo sauce. I served my salmon with a basic chopped romain salad and fat free blue cheese dressing. It was delicious.