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buffalo glazed salmon with blue cheese kale salad

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Salmon

Buffalo-Glazed Salmon With Blue Cheese Kale Salad

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.

Ingredients

  • 1 center-cut salmon fillet (about 6 to 8 ounces)
  • 1 tablespoon your favorite hot sauce, especially a vinegary one like Tabasco or Frank's RedHot
  • 1 tablespoon mayonnaise
  • 1 teaspoon granulated sugar
  • Freshly ground black pepper, lots of it
  • Blue cheese kale salad
  • 1 ounce blue cheese, at room temperature
  • 1 tablespoon mayonnaise
  • 2 teaspoons malt vinegar
  • 3 tablespoons olive oil
  • 1 pinch celery seed, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1 small bunch Tuscan kale (also known as lacinato or dinosaur), cut into bite-size pieces

Directions

  • For the salmon, whisk together the hot sauce, mayonnaise, sugar, and black pepper and marinate the fillet in this for 10 minutes or so.
  • 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.
  • 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.

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