Time: 35 min.
Complexity: easily
Servings: 4

The salmon's healthy fat is complemented by a tangy-sweet glaze of Buffalo sauce. The skin caramelizes on the grill until crispy as the sauce hits it. While delicious, it can be omitted to reduce the fat and calories (these figures include the skin). A crisp, refreshing celery salad is dressed with the same sauce with a touch of mayonnaise, while red onion and chives add vibrant color.

Ingredients:

• 4 pcs. (140 g each) salmon fillets with skin, 2.5 cm thick.
• 2 tbsp hot sauce
• 1 tbsp. l. brown sugar
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tablespoons low-calorie mayonnaise
• 1 tbsp chives, cut with scissors
• 8 celery stalks, thinly sliced
• 1/2 small red onion, thinly sliced

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

salmon, celery, red onion, hot sauce, brown sugar, ground cayenne pepper, paprika

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Preparation:

Step 1
• Preheat an outdoor grill or grill pan to medium-high heat.
Step 2
• In a small bowl, mix together hot sauce, brown sugar, paprika, and cayenne pepper. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set the remaining sauce aside. Add the chives, celery, and red onion to the bowl with the mayonnaise and mix well.
Step 3
• Season the salmon with salt and pepper. Lightly oil the grill grate. Place the fillets on the grill, skin side up, and cook for 2-3 minutes, until the fish is streaked and releases easily from the grill. Flip and brush with a little of the remaining sauce. Continue cooking for another 13-15 minutes, basting the fillets occasionally with the sauce until the fish is glazed.
Step 4
• Transfer the fillets to individual plates and serve with the celery salad.
  
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