I love smoked salmon. In moderation. I especially like that yummy candylike maple smoked salmon. Delicious. But I’m weird about salmon in any other way. Hence, we have a whole bag of frozen salmon filets. And, since we’re doing a pantry challenge, we need to eat them. Mr. Meaty decided he’d make buffalo salmon sort of like he makes buffalo chicken wings (but with coconut oil instead of his usual butter so I could try it!). And, wow! What a flavor! I’m excited to branch out. No worries, vegans, you can do the same thing with a portabello mushroom! Yummy. Depending on the size of
No worries, vegans, you can do the same thing with a portabello mushroom! Yummy. Depending on the size of the mushroom, you may need to add more sauce.
Paleo Buffalo Salmon
1 serving
Ingredients
1 salmon steak, 4-6 ounces (vegan option: 1 portabello mushroom)
2 tablespoons coconut oil
2 tablespoon’s Frank’s hot sauce (or other paleo-friendly hot sauce)
Method
Heat a pan to medium and add coconut oil. Let melt and carefully mix in hot sauce (it will spatter). Add your salmon steak and cook about 3-4 minutes per side. You can eat this as-is or, if you’re a flexitarian like me who isn’t a fan of JUST meat, shred it with forks and add it to a spinach salad, coleslaw or even an egg salad for a tasty, spicy, protein boost!
I tasted a bite straight out of the pan and, while I loved the buffalo flavor, it was still pretty fishy (to me). So, I shredded it with a fork and tossed it into a big spinach salad with a splash more hot sauce for dressing and it was delicious! I want to try it in tons of other dishes now (egg salad, coleslaw, frittatas, etc.). What’s your favorite way to eat salmon?
Paleo Buffalo Salmon
Ingredients
Instructions
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