Buffalo Glazed Salmon with Creamy Blue Cheese Slaw

Mix the slaw. Mix the dressing together, then toss with coleslaw mix and blue cheese. Set aside while you cook the salmon. Prep the salmon and glaze. Pat the salmon dry and season all over. Whisk together the Buffalo glaze. Sear the salmon. I recommend using a nonstick pan or cast iron skillet for cooking to ensure the salmon doesn’t stick to the pan. Starting with the salmon skin-side up, sear on both sides. Simmer with the glaze. Add the glaze to the pan and simmer with the salmon for the final minutes of cooking. When it’s ready, the glaze should be thick and glossy. Serve the salmon with the slaw.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE SLAW: Place 2 tablespoons mayonnaise, 2 teaspoons honey; 2 teaspoons apple cider vinegar; 1/2 teaspoon kosher salt, and a few grinds of the freshly ground black pepper in a medium bowl. Stir to combine. Add 3 cups coleslaw mix and 2 tablespoons crumbled blue cheese, and toss to coat. Let sit while you prepare the salmon.

Step 2

MAKE THE SALMON: Pat 2 (6-ounce) salmon fillets dry with paper towels. Season all over with 1/4 teaspoon kosher salt and a few grinds of freshly ground black pepper. Place 3 tablespoons Buffalo-style sauce, 2 tablespoons honey, and 2 teaspoons apple cider vinegar in a small bowl and whisk until combined.

Step 3

Heat 1 tablespoon olive oil in a large (12-inch) nonstick or cast iron skillet over medium heat until shimmering. Place the salmon skin-side up the skillet, then press down on them with a flat spatula so that there’s a lot of contact with the pan and it browns evenly. Cook without moving, gently pressing down on fish every so often, until the bottom is golden-brown, about 5 minutes.

Step 4

Flip the salmon and cook for 2 minutes. Pour the glaze over the salmon. Cook, spooning some of the glaze over the salmon as it cooks, until the glaze is thickened and the salmon is just cooked through, 2 to 4 minutes more. An instant-read thermometer into the center of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F for more well-done.

Step 5

Divide the slaw between 2 plates. Top each with a salmon fillet and spoon the remaining glaze over the top.

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