My Addiction #2

I am an addict.

There. I said it. I have fulfilled one of the 12 steps, although I am not sure which one. What? You want me to say more? Really? That wasn’t enough? OK. Sheesh.

My name is The Ranting Chef and I am addicted to buffalo sauce. (My previous addiction can be found here)

Photo Jun 26, 5 43 24 PM

I have made more than my share of buffalo flavored dishes here (Buffalo Chicken Ravioli, Buffalo Chicken Salad, Buffalo Chicken Salad Wraps, Buffalo Chicken Flat Bread). All of them to date use the same protein – chicken. This was an opportunity to spread the love (i.e. buffalo sauce), thickly over something else!

Photo Jun 26, 4 58 51 PM

This recipe calls for you to make your own buffalo sauce. If you want to speed the process up, use one from a jar.

Photo Jun 26, 5 13 08 PM

The side salad is ready.

Photo Jun 26, 5 36 12 PM

Salmon on the grill.

Photo Jun 26, 5 43 20 PM

I was kinda skeptical about the combination of flavors, fearing the buffalo would overwhelm the salmon. I think it worked. A great heat at the start of the bite and the cool, creamy salmon taste following. Try it out.

Buffalo-Style Salmon

Prep Time: 25 M | Cook Time: 10 M | Makes: 4 servings | Difficulty: Easy


  • 2 tablespoons unsalted butter
  • 2 tablespoons hot sauce
  • 1 tablespoon maple syrup
  • 1/4 teaspoon paprika
  • Kosher salt
  • 3 tablespoons crumbled blue cheese
  • 2 tablespoons low-fat plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1 5-ounce package baby arugula
  • 3 stalks celery, thinly sliced
  • 2 carrots, thinly sliced
  • Vegetable oil, for brushing
  • 4 5-ounce skinless salmon fillets (about 1 inch thick)
  • Freshly ground pepper


Make the sauce: Combine the butter, hot sauce, maple syrup, paprika and a pinch of salt in a small microwave-safe bowl; microwave until the butter melts, about 30 seconds. Whisk to combine. Preheat a grill or grill pan to medium.

Whisk the blue cheese, yogurt, lemon juice, 1 tablespoon water, 2 teaspoons of the prepared sauce and 1/4 teaspoon salt in a large bowl. Add the arugula, celery and carrots and set aside (do not toss).

Brush the grill with vegetable oil. Season the salmon with salt. Grill, brushing occasionally with the sauce, until marked and just cooked through, about 4 minutes per side.

Toss the salad and add salt and pepper to taste. Serve with the salmon and the remaining sauce.

Per serving: Calories 410; Fat 27 g (Saturated 9 g); Cholesterol 100 mg; Sodium 420 mg; Carbohydrate 10 g; Fiber 2 g; Protein 32 g


Tags: , , , , , , , , , , ,

Categories: Grilled, Low Carb, Recipes, Seafood

Author:The Ranting Chef

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6 Comments on “My Addiction #2”

  1. September 3, 2013 at 7:45 pm #

    Great idea! I love buffalo sauce, but I’m not a big wings person. Delicious way to switch it up and keep it relatively healthy!


  2. September 3, 2013 at 8:49 pm #

    We’re glad you have an “addiction” ’cause we get to enjoy all your terrific “buffalo” recipes!!


  3. September 3, 2013 at 9:29 pm #

    Looks to try out your recipe


  4. September 6, 2013 at 3:26 pm #

    Husband is from Buffalo, home of the wing sauce, so I must try your buffalo recipes out!


  5. September 11, 2013 at 12:58 pm #

    Woah…This just blew my mind. Will definitely be trying this soon.


  6. March 13, 2014 at 10:03 am #

    Thank you for liking my blog. I love to share the love of food from other foodies out there! I have to try this. It look awesome.


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