Fry

Buffalo-Glazed Salmon With Blue Cheese Kale Salad

by:
September 25, 2018
Photo by Jenny Huang
Author Notes

Here I've pared down my favorite meal—Buffalo-style anything with blue cheese whatever—to a single-serving supper for one. Salmon fillet and gorgeous hunk of Gorgonzola aside, it's likely you’ll already have all these ingredients on hand, and dinner will be ready in 20 minutes tops. —Eric Kim

Test Kitchen Notes

Featured in: This 20-Minute Buffalo-Glazed Salmon Makes Me Feel Like Superman. —The Editors

Watch This Recipe
Buffalo-Glazed Salmon With Blue Cheese Kale Salad
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 1
Ingredients
  • Buffalo-glazed salmon
  • 1 center-cut salmon fillet (about 5 ounces)
  • 1 tablespoon your favorite hot sauce, such as Tabasco
  • 1 tablespoon mayonnaise
  • 1 teaspoon sugar
  • Freshly cracked black pepper, lots of it
  • Blue cheese kale salad
  • 1 ounce blue cheese, at room temperature
  • 1 tablespoon mayonnaise
  • 1 teaspoon malt vinegar
  • 3 tablespoons olive oil
  • 1 pinch celery seed, optional
  • Salt and freshly cracked black pepper, to taste
  • 1 bunch Tuscan kale (also known as lacinato or dinosaur), cut into bite-size pieces
In This Recipe
Directions
  1. For the salmon, whisk together the hot sauce, mayonnaise, sugar, and black pepper and marinate the fillet in this for 10 minutes or so.
  2. Heat a nonstick pan and fry the salmon (no oil required, as the mayo will melt into its oily base) for 4 minutes on its first side, then another 2 to 3 minutes on its second side. (Though, it’s important to cook your fillet based on its thickness rather than on its weight, which is to say: the thicker the fillet, the longer the cooking time.) Raising the heat to high, add any leftover marinade and let it bubble up into a sticky glaze.
  3. Meanwhile, for the salad, whisk together the blue cheese, mayo, vinegar, olive oil, celery seed, salt, and pepper until amalgamated into a dressing. Massage this dressing into the kale. Crack some more black pepper overtop for good measure and enjoy with the salmon.

See Reviews

See what other Food52ers are saying.

  • Molly
    Molly
  • Rosalind Paaswell
    Rosalind Paaswell
  • Safinaz Yazed
    Safinaz Yazed
  • Eric Kim
    Eric Kim
Review
Eric Kim is a Senior Editor at Food52, where his weekly solo dining column, Table for One, runs every Friday morning. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.