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Prep time
10 minutes
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Cook time
10 minutes
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Serves
1
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.
What makes this dinner so gorgeous is how the glaze caramelizes in the oven and bakes onto the fish, not to mention the meaty kale salad that it goes with. Everything comes together swiftly and easily, perfect for busy weeknights when the last thing you want to do is cook. —Eric Kim
Test Kitchen Notes
Featured in: A Hero 20-Minute Recipe for When You're Dining Alone. —The Editors
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Buffalo-Glazed Salmon With Blue Cheese Kale Salad
Ingredients
- Buffalo-glazed salmon
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1
center-cut salmon fillet (about 6 to 8 ounces)
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1 tablespoon
your favorite hot sauce, especially a vinegary one like Tabasco or Frank's RedHot
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1 tablespoon
mayonnaise
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1 teaspoon
granulated sugar
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Freshly ground black pepper, lots of it
- Blue cheese kale salad
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1 ounce
blue cheese, at room temperature
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1 tablespoon
mayonnaise
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2 teaspoons
malt vinegar
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3 tablespoons
olive oil
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1 pinch
celery seed, optional
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Kosher salt and freshly ground black pepper, to taste
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1
small bunch Tuscan kale (also known as lacinato or dinosaur), cut into bite-size pieces
Directions
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For the salmon, whisk together the hot sauce, mayonnaise, sugar, and black pepper and marinate the fillet in this for 10 minutes or so.
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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.
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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.
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.
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