Ingredients
For the Grilled Buffalo Salmon
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1 ½ lb skinless salmon fillet, cut into 1½-inch chunks
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⅓ cup cayenne hot sauce (we used Frank’s RedHot)
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1 Tbsp ketchup
For the Celery Slaw
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1 ½ Tbsp sour cream
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1 ½ Tbsp white wine vinegar
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1 Tbsp olive oil
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½ tsp salt
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¼ tsp black pepper
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6 celery stalks, thinly sliced on a bias
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½ English cucumber, thinly sliced on a bias
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2 scallions, thinly sliced
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1 cup flat-leaf parsley leaves, roughly chopped
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½ to 1 cup celery leaves, roughly chopped
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2 oz blue cheese, crumbled
Instructions
In a medium bowl, whisk together hot sauce and ketchup. Add the salmon chunks and toss to coat evenly. Let sit while you prepare the slaw.
Step 2: Prepare the Celery SlawIn a large bowl, whisk together sour cream, vinegar, olive oil, salt, and pepper until smooth. Add sliced celery, cucumber, and scallions. Toss to coat. Just before serving, add parsley, celery leaves, and blue cheese. Mix gently.
Step 3: Grill the SalmonPreheat grill or grill pan to medium-high heat. Thread salmon chunks onto two parallel skewers (this prevents spinning). Grill for 4–6 minutes, turning occasionally, until opaque and lightly charred.
Step 4: Assemble and ServeServe grilled salmon skewers hot, alongside a generous portion of the chilled celery slaw.
Notes
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If using wooden skewers, soak them in water for 20–30 minutes before grilling to prevent burning.
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For extra kick, add a dash of cayenne to the marinade or mix in finely sliced jalapeños into the slaw.
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Want a dairy-free option? Omit the blue cheese or replace it with a dairy-free crumble.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Diabetic