This is possibly my new favorite meal! I seriously cannot get enough of this dish–it is satisfying, but still light and refreshing, and a perfect blend of flavors for a happy palette. I never would have imagined putting buffalo sauce on salmon, but believe me, it is the best idea! The combination of maple and buffalo bring out the sweetness of the salmon and contrast beautifully with the bitter arugula, pungent blue cheese, and crisp celery. Thank me later!
Buffalo Salmon and Wild Arugula Salad (Adapted from Food Network Magazine) (Difficulty-Easy; Serves 3)
- 2 Tbsp. unsalted butter
- 1/4 c. hot sauce (preferably Franks)
- 2 Tbsp. organic pure maple syrup
- 1/2 tsp. smoked paprika
- Coarse sea salt
- 1/4 c. crumbled blue cheese (I used Gorgonzola)
- 2 Tbsp. greek yogurt
- 1 Tbsp. fresh lemon juice
- 7 oz. baby arugula
- 5 stalks celery, thinly sliced
- cooking oil, to coat pan
- 1 lb. skinless salmon fillets (about 1 inch thick)
- Freshly ground pepper
Make the sauce: Combine the butter, hot sauce, maple syrup, paprika and a pinch of salt in a small saucepan over medium-low heat; Cook, stirring occasionally until butter melts and ingredients are well incorporated. Preheat a grill or grill pan to medium.
Whisk the blue cheese, yogurt, lemon juice, 1 tablespoon water, 2 teaspoons of the prepared buffal0 sauce and 1/4 teaspoon salt in a large bowl. Add the arugula and celery and set aside (do not toss).
Brush or spray the grill with cooking 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.