Buffalo-Style Grilled Salmon

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 410, total fat 27 G., saturated fats 9 G., proteins 32 G., carbohydrates 10 G., fiber 2 G., cholesterol 100 mg, sodium 420 mg, sugar - G.

Prepare a grilled salmon dish with a salad inspired by America's famous Buffalo chicken wings. The foundation of this flavor is butter, hot sauce, blue cheese dressing, carrots, and celery. However, the chicken is replaced with red fish. While grilling or pan-frying, the fish is constantly coated with a delicious sauce made from tangy butter, maple syrup, and paprika, which creates a delicious caramelized crust. Some of this same sauce is used to make a blue cheese and yogurt dressing for a juicy mixture of arugula, carrots, and celery stalks. Serve the fish with a salad and enjoy the multifaceted flavors of this dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp (30 g) butter
2 tbsp hot sauce
1 tbsp maple syrup
1/4 tsp paprika
3 tablespoons crumbled blue cheese
2 tablespoons low-fat yogurt
1 tbsp. freshly squeezed lemon juice
150 g of arugula
3 stalks celery, thinly sliced
2 carrots, thinly sliced
Vegetable oil to grease the grill
4 skinless salmon fillets, weighing 150g each (approximately 2.5cm thick)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butter, hot sauce, maple syrup, paprika, blue cheese, yogurt, lemon, arugula, celery, carrot, salmon

Cooking the dish according to the recipe:

Prepare the sauce. In a small microwave-safe bowl, combine the butter, hot sauce, maple syrup, paprika, and a pinch of salt; microwave until melted, about 30 seconds. Stir. Preheat a grill or grill pan to medium heat. In a large bowl, combine the blue cheese, yogurt, lemon juice, 1 tablespoon water, 2 teaspoons of the reserved sauce, and 1/4 teaspoon salt. Add the arugula, celery, and carrots and set aside (do not stir).
Brush the grill with vegetable oil. Sprinkle the salmon fillets with salt. Grill, basting occasionally with the sauce, until the fish is cooked through and charred, about 4 minutes per side. Toss the salad and season with salt and black pepper to taste. Serve with the fish and the remaining sauce.

Categories:

recipe / Gluten-free dishes / Healthy grilled dishes / Calorie content of prepared meals / Summer dishes / Main courses / Fish and seafood / Grill, barbecue / Grilled salmon / Grilled fish / Food Network - recipes / American cuisine