Salmon & Grits

Ingredients:

For the Salmon:

• 4 salmon fillets (about 6 ounces each), skin on or off based on preference

• 2 tablespoons olive oil

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper, to taste

• 1 tsp old bay

For the Grits:

• 4 cups water

• 1 cup Quaker’s Grits

• 1 cup cheddar cheese, shredded

• 2 tablespoons unsalted butter

• Salt, to taste

Cream Sauce (cook in the same pan as salmon):

• Diced shallot

• Diced cherry tomato

• ½ cup heavy cream

• Salt & pepper to taste

Instructions:

Prepare the Grits:

• Boil Water: In a medium saucepan, bring the water to a boil. Add a generous pinch of salt.

• Cook Grits: Gradually whisk in the grits to avoid any lumps. Reduce the heat to low and cover. Cook, stirring frequently, until the grits have absorbed the water and are tender, about 20 to 25 minutes. If the grits seem too thick, you can add a little more water or milk to reach your desired consistency.

• Add Cheese and Butter: Once the grits are cooked, remove from heat and stir in the cheddar cheese and butter until melted and smooth. Season with salt to taste. Cover to keep warm.

Cook the Salmon:

• Season Salmon: Pat the salmon fillets dry with paper towels. Mix the paprika, garlic powder, salt, and pepper in a small bowl. Rub the salmon fillets with olive oil and then evenly sprinkle with the seasoning mix.

• Heat Pan: In a large skillet over medium-high heat, add the remaining olive oil. Once hot, place the salmon fillets in the skillet, skin-side down (if they have skin).

• Cook: Cook the salmon for about 4-5 minutes on the first side until golden and crisp. Carefully flip the fillets and cook for an additional 3-4 minutes on the other side, or until the salmon reaches your desired doneness.

• Rest: Remove the salmon from the skillet and let it rest for a few minutes.

Serve:

• Assemble the Dish: Spoon a generous amount of grits onto each plate. Place a salmon fillet on top of the grits.

• Garnish and Serve: Garnish with chopped parsley, green onions, and serve with lemon wedges on the side. Offer hot sauce to those who prefer a bit of heat.