This past week was the nicest week so far this year here in New York City. We’re talking mid-60’s, not-a-cloud-in-the-sky, gentle breeze kind of nice. It’s refreshing to see fully flushed out trees again, for the first time since Hurricane Sandy. It’s peaceful to wake up to the sparrows chirping softly just outside my open window. And while the fact that the neighborhood ice cream truck rolls down my street as early 8am, tunes blaring, confuses me slightly, I mostly just have to smile in awe and delight and become a little jealous that my neighborhood didn’t have its act so together when I was growing up.
As the sun shows its face more and more, the indoors sees my face less and less frequently. It’s impossible for me not to be outside in my free time and soak up this springtime bliss with whatever adventure comes my way. Maybe the adventure involves taking a ferry from Manhattan to Brooklyn. Maybe it’s about getting lost on my bike in the depths of Queens. Or maybe it’s taking the trek from Queens to Manhattan by foot. Check, check, and check. You’re probably starting to see that it’s just too easy to get out and enjoy yourself in May in New York City.
Which makes the nights that I stay in a a highly enjoyable change of pace. Especially when they involve and a home-cooked meal, and definitely when that meal is Buffalo-Style Salmon. The spicy, buttery sauce on this dish had me reconsidering ever leaving the likes of my baby-small kitchen again. (For maybe two seconds.) But trust me on this one, this recipe is a keeper and takes no time at all to prepare. Stay home tonight, and get cooking.
Makes 2-3 servings
5 tablespoons unsalted butter
1/4 cup hot sauce (I used Trader Joe’s jalapeño hot sauce)
Salt and pepper, to taste
1/3 cup panko bread crumbs
1 tablespoon extra virgin olive oil
1-pound salmon fillet with skin
Preheat oven to 425; oil a shallow baking sheet. Add butter, hot sauce, salt and pepper to a pot over medium heat. Heat until butter just melts, then set aside. Toss panko and oil in a bowl. Place salmon on baking sheet, skin side down. Pour hot sauce mixture over the fillet and sprinkle bread crumbs evenly over the top. Bake in the top third of the oven until just cooked through, about 10-14 minutes. Serve with rice, veggies, or nothing at all, and eat up!