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
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.
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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