Buffalo Salmon and Blue Cheese Salad

2 skinless salmon fillets (1 in, 5-6 oz)

1 tbsp butter

4 tbsp hot sauce

1 tbsp maple syrup

1/4 tsp paprika

1 package baby arugula

3 stalks celery, thinly sliced

2 carrots, thinly sliced

vegetable oil

blue cheese dressing 

salt and pepper to taste

Combine butter, hot sauce, maple syrup, paprika and a pinch of salt in a small bowl, microwave until butter melts. Whisk to combine. 

In a large bowl, toss arugula, celery, and carrots.  Set aside.  (don't toss with dressing just yet) 

Heat cast iron with little vegetable oil.  Season salmon with salt and pepper. Fry, brushing with sauce, until slightly charred and just cooked through.  (save your sauce)

Toss salad with dressing, add a pinch of salt and pepper, and serve with salmon and remaining sauce.

Blue Cheese Dressing

1/2 cup mayonnaise

1/2 cup buttermilk

1/4 cup sour cream

1 tsp garlic (or garlic powder)

1 tsp onion powder

6 oz blue cheese crumbles

juice of half a lemon 

Mix all the ingredients in a large bowl with a whisk. Chill in airtight container or jar for 2 hours before serving.