Sunday, November 21, 2010
Easy week night salmon recipe - Good enough for weekend cooking
I always have a dilemma the nights that I am working. What do I make for dinner. Yes, I am sure you do too. You see, I love cooking but not the kind of cooking that is "lets just eat and get it over with. I hate to admit that I don't care some nights what it is that I eat as long as it isn't junk. So, I went online to find a recipe for something different to do with salmon. What? salmon is perfect the way it is with a little butter and lemon? Yeah, but not when you eat it all the time (wait, am I REALLY answering myself? May be time for an intervention).
So I decided to make Buffalo Salmon from Gourmet Magazine. Let me digress for a minute. I have this pantry that has everything in it. I swear it does.
Yeah yeah yeah. Not everything is "healthy and natural". I do drink Crystal light with artifical sweeteners. I do make matzo ball soup from mix when I am sick. I also had Panko in that pantry. Ok, here is where the BUT comes in. BUT they were so stale that when I opened them I could smell something that smelled like gasoline. I threw them out and used breadcrumbs that I had. I would suggest the panko though.
Really though...look how international I am.
Anchovies in BULK ... Aren't you impressed? Shut up, I know the ones in salt are better.
Anyhow, this recipe was great and I would DEFINATELY make it again.
5 tablespoons unsalted butter
1/4 cup hot sauce such as Frank's Redhot
1/3 cup panko (Japanese bread crumbs)
1 tablespoon vegetable oil
1 (2-pound) piece salmon fillet with skin
1. Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.
2. Melt butter with hot sauce and 1/4 teaspoon each of salt and pepper over medium heat. Set aside 1/4 cup sauce.
3. Toss panko with oil in a bowl.
4. Put salmon, skin side down, in baking pan and sprinkle with 1/4 teaspoon each of salt and pepper, then brush with remaining sauce. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Serve reserved sauce on the side.