Here's another salmon recipe since everyone has suddenly turned pescetarian (vegetarians who eat fish) on me! This buffalo salmon is so simple and quick, the only hard part is getting the panko breadcrumbs, Japanese crispy breadcrumbs, which you can make, but I get them at any Asian grocery store, (or probably Whole Foods international section).
As for the salmon itself, the rule of thumb is around 1/2 lb. of fish per person, in this recipe I used 2 lbs. (4 people) of fish and it worked great, but you could probably make as much as 3 lbs. with it. For a one or two servings, cut the recipe in half.
This is also really good cold, so you might want to make enough for leftovers. It keeps about 3 days in the fridge.
as adapted from Gourmet Magazine
1/2 stick unsalted butter
1/3 cup hot sauce such as Frank's Redhot
1/3 cup panko breadcrumbs
1 tablespoon vegetable oil
Salmon fillet(s) with skin (I used 2 lbs.)
1. Preheat oven to 425 degrees with rack in upper third
2. Line baking pan with tin foil.
3. Melt butter with hot sauce and sprinkle of salt and pepper over medium heat.
4. Toss panko with oild in a bowl.
5. Put salmon, skin side down, on the baking tray, brush with sauce then sprinkle panko evenly over the fish. If there is extra sauce, you can keep it to pour on afterwards for more flavor.
6. Bake until the panko is golden, and cooked about 16-22 minutes.
as adapted from Starting Out
1 1/2 cups cornmeal (yellow or white, preferably stone-ground)
1/2 cup all-purpose flour
1 Tbsp sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cup buttermilk, sour milk, or plain yogurt
1/4 cup melted butter or olive or canola oil
1 large egg
optional: 1 cup creamed corn makes it extra delicious
2. Spray 8-inch round pan or cast iron skillet with nonstick spray.
3. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl
4. In another bowl, stir buttermilk, butter, egg (and creamed corn, if using)
5. Add the flour mixture to the liquid mixture and combine
6. Pour the batter into the pan and bake for 25-30 minutes until golden brown around the edges, and puffed and cracked on top.
We also made a quick salad with the basic vinagrette from the other entry with red peppers and feta.
The finished product: