Buffaque Salmon with Sautéed Broccoli & Sweet Potatoes
Pagano’s salmon brushed with buffalo–BBQ sauce, with charred broccoli and caramelized sweet potatoes.
- Prep
- 10 minutes
- Cook
- 20 minutes
- Serves
- 4
Ingredients
Salmon
- 1½ lbs salmon fillet (Pagano’s Seafood)
Buffaque sauce
- 1 tablespoon Frank’s RedHot
- 1 tablespoon butter, melted
- 2 tablespoons Sweet Baby Ray’s Original BBQ Sauce
Broccoli
- 1 head broccoli, cut into florets
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
Sweet potatoes
- 1 large sweet potato, sliced into ¼-inch half-moons
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
Method
- Preheat the toaster oven to 450°F.
- Prepare the Buffaque sauce. In a small bowl, whisk together the Frank’s RedHot, melted butter, and Sweet Baby Ray’s BBQ sauce until smooth.
- Prepare the salmon. Place the salmon on a foil-lined baking sheet. Generously brush the top and sides with the Buffaque sauce.
- Cook the vegetables. While the salmon cooks, heat two large skillets over medium-high heat.
- In one skillet, toss the broccoli with the olive oil, salt, and pepper. Cook for 8–12 minutes, stirring occasionally, until tender and lightly charred.
- In the second skillet, cook the sweet potatoes with the olive oil, salt, and pepper for 8–12 minutes, flipping occasionally, until tender throughout and caramelized on both sides while still holding their shape.
- Bake the salmon. Place the salmon in the toaster oven and cook for 14 minutes, or until it flakes easily with a fork and reaches your desired doneness.
- Serve. Slice the salmon into four portions and serve with the sautéed broccoli and caramelized sweet potatoes.
Notes
- Cooking the broccoli over medium-high heat develops flavorful char while keeping the inside tender.
- Avoid overcrowding the sweet potatoes in the skillet so they caramelize instead of steaming.