It was a rough week being sick. In the midst of that, I had tried to make an effort to really feed myself well, so that I could rebound faster. On Tuesday I had an idea about making salmon with buffalo sauce, so I googled it. One thing about me is that I rarely google recipes, and I rarely follow them. I was feeling so awful, not only did I print the recipe, I followed it pretty closely! Thank you Food Network for saving the day. This was quite easy, and was really good! I encourage you to try making your salmon in new ways. The more variety in your repertoire, the more likely you are to love to cook. You really can find some great recipes online for simple fixes.
I printed it and taped it across my kitchen to make it easier to follow. Up off the counter and at eye level!
I did make some variations, based on what I had on hand and what I prefer, ingredients wise.
2 tablespoons grassfed ghee
2 tablespoons Frank’s Buffalo Wing Sauce
1 tablespoon Grade A dark amber maple syrup
1/4 teaspoon paprika
Pinch sea salt
3 tablespoons crumbled blue cheese
2 tablespoons full fat canned coconut milk
1 tablespoon fresh lemon juice
1/4 c kale, chopped
2 carrots, shredded
2 5 -ounce wild caught skin-on salmon fillets (about 1 inch thick)
Freshly ground pepper
Make the sauce: Combine the ghee, buffalo 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 cast iron griddle to medium.
Whisk the blue cheese, coconut milk, lemon juice, 1 tablespoon water, 2 teaspoons of the prepared sauce and 1/4 teaspoon salt in a large bowl. Add the mixed veggies and set aside (do not toss).
Brush the grill with coconut oil. Season the salmon with salt, pepper, red chiles. Grill, first with skin side down, brushing occasionally with the sauce, until marked and just cooked through, about 4 minutes per side.
Toss the salad and add salt, red chiles, and pepper to taste. Serve with the salmon and the remaining sauce.