In case you’re wondering, yes, we do eat fish and seafood often. As in twice a week, Lent or not. My meal plan for the week always includes a fish filet like salmon, tilapia or cod, plus some shellfish like shrimp, scallops or clams. This Buffalo Salmon with Roasted Red Onions is my latest obsession, and we’ve been enjoying it a couple times a month.
This gluten-free dish is simple to throw together, and the flavor profile is superb, if you like Buffalo sauce. (I really do, so I had to figure out a way to make it happen with salmon.) You simply whisk a bit of mayo with hot sauce, spread that onto the fish in a thin layer, then sprinkle chopped red onions on top. You bake it for 20 minutes at 400 degrees F, and meanwhile melt a bit of butter into some more hot sauce so that you can spoon it over the salmon when it’s done. Add some lemon wedges for squeezing, and you’ve got yourself an awesome meal that works well with corn or boiled redskin potatoes on the side (the Buffalo sauce works well on them too.)
The salmon is tender, juicy, and has some nice heat that can be adjusted according to how much sauce you use on each serving. And the crispy red onions provide the best accent. (Here’s where I have to tell my kids for the 1,000th time that I love red onions.) Seriously, though, you’ve got a flavor powerhouse going on here.
Before I go, I just want to talk hot sauce for a minute. By now, you probably know that I read the labels on everything and try to stick to products that are minimally processed. I have no affiliation with Frank’s RedHot Original, but it’s always been my favorite (and was used in the original Buffalo wing sauce). I was happy to discover that its ingredients are simply: aged cayenne peppers, distilled vinegar, water, salt and garlic powder. It’s a beautiful thing. You can use whichever hot sauce you prefer, but this dish needs something on the milder side that won’t make steam come out of your ears.
(Recipe Source: Cooking with Mamma C)