|
BUFFALO SALMON (or other fish, I like speckled trout), SERVES 6, ACTIVE TIME:10 MIN START TO FINISH: 30 MIN Buffalo sauce's relationship with chicken wings is so strong that a spicy dalliance with salmon certainly isn't going to end things forever. Then again, this fiery fish works so well that we're thinking it might just open up a whole new world for the condiment. 5-tablespoons unsalted butter 1/4 cup hot sauce such as Frank's Redhot (I used Texas Pete Buffalo Wing Sauce) l/3-cup panko (Japanese bread crumbs) 1 tablespoon vegetable oil 1-(2-lb) piece salmon fillet with skin (I cut it into serving size pieces) *Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan. *Melt butter with hot sauce and ¼-teaspoon each of salt and pepper over medium heat. Set aside ¼-cup sauce. *Toss panko with oil in a bowl. Put salmon, skin side down, in baking pan and sprinkle with ¼- teaspoon each of salt and pepper, then brush with remaining sauce. Sprinkle panko evenly over top of fish, then bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Serve reserved sauce on the side. SAUTEED WATERCRESS (or Spinach), SERVES 4 T0 6, ACTIVETIME: 15MIN START TO FINISH:15 MIN Here, quickly sautéed greens get some spice and a kick of heat (thanks to red-pepper flakes)-and they become an ideal partner for the Buffalo salmon. 2-tablespoons peanut or vegetable oil, divided 3-tablespoons pine nuts 2-garlic cloves, finely chopped ¾-teaspoon ground coriander ¼-teaspoon hot red-pepper flakes 3 bunches watercress (1-lb), cut into 2-inch pieces *Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook pine nuts with ¼- teaspoon salt, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to a small bowl. *Add remaining tablespoon oil to skillet, then sauté garlic, coriander, red-pepper flakes, and ¼- teaspoon each of salt and pepper over medium-high heat until spices are fragrant, about 30 seconds. *Add watercress and sauté, turning with tongs, until wilted, 3 to 4 minutes. Season with salt and pepper. Serve sprinkled with pine nuts.
|