Buffalo-Style Salmon

Name: Buffalo-Style Salmon
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons hot sauce; 1 tablespoon maple syrup; 1/4 teaspoon paprika; Kosher salt; 3 tablespoons crumbled blue cheese; 2 tablespoons low-fat plain yogurt; 1 tablespoon fresh lemon juice; 1 5 -ounce package baby arugula; 3 stalks celery, thinly sliced; 2 carrots, thinly sliced; Vegetable oil, for brushing; 4 5 -ounce skinless salmon fillets (about 1 inch thick); Freshly ground pepper

14 ingredients

12 steps

Ingredients

2 tablespoons unsalted butter
2 tablespoons hot sauce
1 tablespoon maple syrup
1/4 teaspoon paprika
Kosher salt
3 tablespoons crumbled blue cheese
2 tablespoons low-fat plain yogurt
1 tablespoon fresh lemon juice
1 5 -ounce package baby arugula
3 stalks celery, thinly sliced
2 carrots, thinly sliced
Vegetable oil, for brushing
4 5 -ounce skinless salmon fillets (about 1 inch thick)
Freshly ground pepper

Directions

1

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.
2

Whisk to combine.
3

Preheat a grill or grill pan to medium.
4

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.
5

Add the arugula, celery and carrots and set aside (do not toss).
6

Brush the grill with vegetable oil.
7

Season the salmon with salt.
8

Grill, brushing occasionally with the sauce, until marked and just cooked through, about 4 minutes per side.
9

Toss the salad and add salt and pepper to taste.
10

Serve with the salmon and the remaining sauce.
11

Per serving: Calories 410; Fat 27 g (Saturated 9 g); Cholesterol 100 mg; Sodium 420 mg; Carbohydrate 10 g; Fiber 2 g; Protein 32 g
12

Photograph by Christopher Testani