|Buffalo Style Salmon with Blue Cheese Arugula Salad|
My oldest son is obsessed with seafood. From the time he turned 2 and had his first bite of fish he has loved any type of seafood. He is always begging me to buy him salmon or shrimp to eat. My youngest son shares his older brothers love of seafood and it is one of the few foods that he will eat without complaints. Since quality seafood is expensive we only eat it about twice a month. Also my children can eat 2 servings of salmon a piece, so it can cost a small fortune to feed them. I do believe that seafood is an important part of a healthy diet and we eat salmon and shrimp the most frequently. Yesterday I tried a new recipe for Buffalo Style Salmon from the May 2013 issue of the Food Network Magazine.
This recipe has 14 ingredients. It takes a total time of 35 minutes, all of which is active and makes 4 servings. I made a few changes to the original recipe. First the easiest type of salmon to find in my area (that isn't farm raised) has skin, finding skinless can be a challenge. Therefore I used skin-on salmon and a slightly thicker fillet than the recipe called for. This increased my grill time by 3-4 minutes. I always use Frank's for my hot sauce and this recipe was no exception. The recipe calls for low-fat yogurt, but I already had full fat yogurt for another recipe so that is what I used. As I have described before I use an indoor electric grill for most of my grilling and it always works well.
I was worried that the buffalo sauce would be too spicy for my kids, but they loved it. They ate their entire servings and tried to eat some of mine. My husband and I really liked the whole dish. The salad made a great side to the salmon and the grill created a nice flavor for the fish. This would definitely be a recipe I would make again.
For the recipe go to Buffalo Style Salmon.