Buffalo Salmon
Salmon and buffalo sauce sounds like a strange combination, but this was good! The crispy panko and the spiciness it covered were a great contrast to the soft, mild salmon underneath. I made this hoping that my Buffalo-wings-loving teeneager might eat this. He, his girlfriend and my husband all liked it. A keeper!
Buffalo Salmon
Gourmet Magazine, May 2008
Makes 6 servings
Buffalo sauce's relationship with chicken wings is so strong that a spicy dalliance with salmon certainly isn't going to end things forever. Then again, this fiery fish works so well that we're thinking it might just open up a whole new world for the condiment. by Ian Knauer
Ingredients
5 tablespoons unsalted butter
1/4 cup hot sauce such as Frank's Redhot
1/3 cup panko (Japanese bread crumbs)
1 tablespoon vegetable oil
1 (2-lb) piece salmon fillet with skin
Preparation
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.
Epicurious.com © CondéNet, Inc. All rights reserved.
My notes: I doubled the sauce so that I could serve more with the meal, and added more of the panko mixture, because I didn't think the coating was thick enough. I also cut back a little on the butter in the sauce.
I think this would also be good with chicken.
Buffalo Salmon
Gourmet Magazine, May 2008
Makes 6 servings
Buffalo sauce's relationship with chicken wings is so strong that a spicy dalliance with salmon certainly isn't going to end things forever. Then again, this fiery fish works so well that we're thinking it might just open up a whole new world for the condiment. by Ian Knauer
Ingredients
5 tablespoons unsalted butter
1/4 cup hot sauce such as Frank's Redhot
1/3 cup panko (Japanese bread crumbs)
1 tablespoon vegetable oil
1 (2-lb) piece salmon fillet with skin
Preparation
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.
Epicurious.com © CondéNet, Inc. All rights reserved.
My notes: I doubled the sauce so that I could serve more with the meal, and added more of the panko mixture, because I didn't think the coating was thick enough. I also cut back a little on the butter in the sauce.
I think this would also be good with chicken.