BUFFALO SALMON
Fiery Buffalo sauce gives buttery salmon tanginess and heat, while a sprinkling of breadcrumbs lends a satisfying crunch.
Provided by Ian Knauer
Categories Bake Quick & Easy Dinner Salmon Spring Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.
- Melt butter with hot sauce and 1/4 teaspoon each of salt and pepper over medium heat. Set aside 1/4 cup sauce.
- Toss panko with oil in a bowl. Put salmon, skin side down, in baking pan and sprinkle with 1/4 teaspoon each of salt and pepper, then brush with remaining sauce. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Serve reserved sauce on the side.
BUFFALO-STYLE SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the sauce: Combine the butter, hot sauce, maple syrup, paprika and a pinch of salt in a small microwave-safe bowl; microwave until the butter melts, about 30 seconds. Whisk to combine. Preheat a grill or grill pan to medium. Whisk the blue cheese, yogurt, lemon juice, 1 tablespoon water, 2 teaspoons of the prepared sauce and 1/4 teaspoon salt in a large bowl. Add the arugula, celery and carrots and set aside (do not toss). Brush the grill with vegetable oil. Season the salmon with salt. Grill, brushing occasionally with the sauce, until marked and just cooked through, about 4 minutes per side. Toss the salad and add salt and pepper to taste. Serve with the salmon and the remaining sauce.
Nutrition Facts : Calories 410, Fat 27 grams, SaturatedFat 9 grams, Cholesterol 100 milligrams, Sodium 420 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 32 grams
SALMON KUSHIYAKI
This rendition of kushiyaki -- the catch-all term for the popular Japanese technique of grilling skewered foods -- is a play on a surf and turf, combining salmon with earthy shiitake mushrooms, for a dose of umami. Here the fish is first marinated in a mirin, sake, and miso mixture; the same mixture is also brushed on the skewers during cooking for a burnished glaze. Finish the skewers in the traditional way with a generous shake of furikake or shichimi togarashi, take your pick!
Provided by Food Network Kitchen
Time 6h45m
Yield Four 10-inch skewers
Number Of Ingredients 9
Steps:
- Soak four 10-inch bamboo paddle skewers in water for 30 minutes.
- Meanwhile, combine the mirin and sake in a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer, add the brown sugar and cook, whisking until dissolved, 1 to 2 minutes. Add the miso and whisk until dissolved, 1 to 2 minutes. Let cool, then remove 1/4 cup and set aside for brushing. Pour the remaining marinade over the salmon cubes in a baking dish, tossing to coat. Cover and refrigerate the salmon and reserved marinade for at least 6 hours and preferably overnight.
- Prepare a grill for medium-high heat. Lightly coat the hot grates with vegetable oil.
- Remove the salmon from the marinade and blot dry with a paper towel. Thread each skewer with 5 to 6 pieces each of salmon and shiitake, alternating between the two and piercing the salmon through the flesh and out the skin side.
- Place the skewers on the grill and lightly sprinkle each with salt. Grill for 1 minute on each side (so they cook evenly). Continue to grill, turning continuously, until the shiitake are tender and the salmon is browned and cooked through, about 10 minutes more. Brush some of the reserved 1/4 cup of miso marinade all over each skewer. Grill until the glaze is slightly caramelized, 2 to 3 minutes. Remove from the grill and sprinkle with furikake or togarashi.
PANKO CRUSTED BUFFALO SALMON
The great taste of Buffalo sauce isn't just for chicken wings! Salmon goes zesty and crunchy at the same time with Buffalo-style hot sauce and panko bread crumbs!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 425°F. Line cookie sheet with foil.
- Place salmon fillet, skin side down, on cookie sheet. Brush with 2 tablespoons sauce. Sprinkle with bread crumbs, pressing to coat. Spray lightly with cooking spray.
- Bake 15 minutes or until crumbs are golden and fish is opaque. Cut salmon into 4 pieces (skin should slide off). Drizzle with extra Buffalo-style hot sauce, if desired.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
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