Buffalo-Style Salmon

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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
  • 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. Whisk to combine. Preheat a grill or grill pan to medium.

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

  • Brush the grill with vegetable 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.

  • 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

  • Photograph by Christopher Testani


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    This recipe is featured in:

    Healthy Grilling & Summer Recipes