Buffalo Salmon and Sautéed Watercress

Fish:
5 Tbsp. unsalted butter
1/4 C. Frank's Redhot sauce
1/3 C. Panko breadcrumbs
1 Tbsp. Vegetable oil
1 (2#) piece of Salmon fillet with skin

Preheat oven to 425 F. with rack in upper third position.  Lightly oil a shallow baking pan.
In small sauce pan, melt butter with hot sauce, salt and pepper to taste over medium heat.  Set aside 1/4 cup of sauce, reserve the rest on side.  Toss Panko breadcrumbs in a bowl with oil.  Put salmon, skin side down, on oiled baking pan.  Season with salt and pepper to taste.  Brush fish with the sauce you reserved on the side.  Sprinkle Panko breadcrumbs evenly over top of fish, then bake until Panko is golden brown and fish is just cooked through, about 16-22 minutes.  Remove from oven and serve with reserved sauce and sautéed watercress (recipe follows).  Enjoy!

Watercress:
2 Tbsp. peanut oil
3 Tbsp. pine nuts
2 garlic cloves, minced
3/4 tsp. ground coriander
1/4 tsp. red pepper flakes
3 bunches watercress, cut into 2" pieces

Heat 1 tbsp. oil in 12" heavy skillet over med-high heat until it shimmers.  Add pine nuts with 1/4 tsp. salt, stirring until golden, about 2 minutes.  Transfer with slotted spoon to a small bowl.
Add remaining Tbsp. oil to skillet, then sauté garlic, coriander, and pepper flakes for about 30 seconds.  Add watercress and sauté, turning with tongs until wilted, about 3-4 minutes.  Season with salt and pepper to taste.  Serve with pine nuts sprinkled on top and Enjoy!