Buffalo Salmon

It's the season for fish dishes, and this very simple, very fast, moist and tasty salmon recipe will please the entire family. Surprisingly, it's not all that hot, and the hot sauce taste not at all overt. I tented mine with foil to keep the Panko from getting too brown while baking (I'm convinced this is what made the fish so succulent), and then, because it didn't brown at all, finished it off under the broiler. I served it with rice pilaf and a green salad; it was an easy meal that we both enjoyed.

Buffalo Salmon

Adapted from a recipe in Gourmet Magazine

3 tablespoons unsalted butter

2 tablespoons Frank's Redhot sauce

1/8 teaspoon garlic salt

1/8 teaspoon freshly cracked black pepper

1/3 cup panko (Japanese bread crumbs)

1 teaspoon vegetable oil

2 (1/2-pound) pieces salmon fillet, skinned

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

Melt butter with hot sauce, garlic salt, and pepper over medium heat. Set aside half of sauce.

Toss panko with oil in a bowl. Put salmon in baking pan and brush with half of the sauce. Sprinkle panko evenly over top of fish, pressing down lightly, and bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Drizzle with reserved sauce.

Serves 2

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