Buffalo Salmon with Sautéed Watercress

Recipe Source: Gourmet Magazine
Yield: 4-6 Servings

Buffalo Salmon

5 tablespoons unsalted butter
1/4 cup hot sauce such as Frank’s Redhot
1/3 cup panko (Japanese bread crumbs)
1 tablespoon vegetable oil
1 (2-pound) piece salmon fillet with skin

Preheat oven to 425°F with rack in upper third.  Lightly oil a shallow baking pan.

Melt butter with hot sauce and 1/4 teaspoon each of salt and pepper over medium heat.  Set aside 1/4 cup sauce.

Toss panko with oil in a bowl.  Put salmon, skin side down, in baking pan and sprinkle with 1/4 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.

Sautéed Watercress

2 tablespoons peanut or vegetable oil, divided
3 tablespoons pine nuts
2 garlic cloves, finely chopped
3/4 teaspoon ground coriander
1/4 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 1/4 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 1/4 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.


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