honey sriracha Buffalo Salmon Skewers
Recipe & Photography by Chef Eric Gephart
Buffalo wings are synonymous with “The Big Game”. Today I want to elevate that culinary tradition and upgrade from chicken to succulent sustainable salmon skewers. These big bold bites are quick, easy and an absolute treat!
For the Salmon Skewers
8 oz Kvaroy Salmon Fillet (Sliced into 1 oz ribbons)
8 each Soaked Wooden Skewers
1 Tablespoon Chopped Chives
1 Lemon cut into wedges
DIRECTIONS
In a non-reactive container, marinate the salmon strips in half of the Buffalo marinade. (Marinate for 30 minutes but no longer than 2 hours.)
Stabilize your grill at 450F. Slightly oil your grill grades.
Skewer the marinated Salmon slices with the soaked skewers.
Place the salmon skewers on the hot grill surface so that the salmon is searing but the skewers are hanging over the edge of the grill away from the flame. Sear for 1 minute flip and baste with more buffalo sauce. Cook for 1 more minute (look for an internal temperature of 125 to 130.
Transfer to a presentation plate and garnish with chopped chives. Finish the dish with lemon slices and a bowl of blue cheese dipping sauce. Enjoy!
For the Honey Sriracha Buffalo Sauce
1/2 Cup Lanes Bbq, One Legged Chicken Buffalo Sauce
2 Tablespoons Honey, Raw
2 Tablespoons Butter, unsalted
1 Tablespoon Garlic, Minced
1 Tablespoon Soy sauce, or tamari
DIRECTIONS
Whip the melted butter into the rest of the ingredients. Use ½ of the sauce for marinade and reserve the other half for basting.
For the Amped Up Blue Cheese Dip
2 Cup Blue cheese Dressing
1 teaspoon Sriracha
1 teaspoon Worcestershire Sauce
¼ teaspoon Black Pepper, Fresh Cracked
2 Tablespoons Water
2 Tablespoons Gorgonzola or Roquefort crumbles
DIRECTIONS
Combine all in a bowl and fully incorporate. Gently fold in the cheese crumbles last.
