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Buffalo-Glazed Salmon with Cucumber-Fennel Salad

Buffalo-Glazed Salmon with Cucumber-Fennel Salad

In case you're looking for something other than gross, mushy leftovers, this is the weeknight dinner you'll want. I've paired down my favorite meal — buffalo anything with blue cheese whatever — to a single-serving supper for one. Salad and homemade blue cheese dressing aside, it's likely you already have all the ingredients on hand; and if you want to dispense with the salad altogether, more often than not I just eat this with a bowl of hot white rice, which does a good job of sopping up all that sticky-sweet hotness.

Salmon:
1 skin-on salmon fillet (about 5 ounces)
1 tablespoon your favorite hot sauce
1 tablespoon mayonnaise
1 teaspoon sugar, brown sugar if you can
Freshly cracked black pepper, lots of it

Salad:
1/2 English cucumber, thinly sliced
1/2 bulb fennel, thinly sliced

Dressing:
1 ounce blue cheese, such as Gorgonzola
1 tablespoon mayonnaise
1 tablespoon Greek yogurt
1 teaspoon malt vinegar
Pinch celery seed
Salt and pepper, to taste

For the salmon, whisk together the hot sauce, mayonnaise, sugar and black pepper and marinate the salmon in this unctuous dressing for 10 minutes max. Heat a nonstick griddle or pan and fry the salmon — no oil required (the mayo will melt into its oily base) — for 4 minutes on its first side, then another 2–3 minutes. Add any leftover marinate and let it bubble up into a sticky glaze, about 2 minutes.

For the salad, heat the blue cheese in the microwave for 10 seconds. Then, stir in the mayonnaise, Greek yogurt, vinegar, celery seed, salt, and pepper. Toss in the sliced cucumber and fennel. Crack some more black pepper overtop for extra measure.

Gorgonzola–Sweet Corn Pizza

Gorgonzola–Sweet Corn Pizza

Ramen

Ramen