Salmon… Grilled wit Grits
Spring is being such a tease. Showing a little bit of sun, then completely covering it up like nothing ever happened. Today it’s raining. It’s chilly. It’s wrong.
At times like this we all deserve a treat. If it’s unappealing outside, we can certainly muster up some pleasures indoors.
I present to you two of my favorite things: seafood and grits.
Succulent salmon seared to perfection and resting atop a creamy bed of grits is soothing when the sun won’t come out and stay. Honestly, though, it’s satisfying even when the sun does!
| Salmon... Grilled wit Grits | Print |
Ingredients
- Ingredients
- Grits:
- ½ cup grits
- 1, 1//2 cups of water
- ½ cup of cream
- 2 tbsp butter
- pinch of salt
- *cheese is optional
- Salmon:
- 2 fillets
- salt
- pepper
- red chili flakes
- garlic powder
- honey
- olive oil
Instructions
- Bring water to a boil. Add grits and a pinch of salt. Stir grits so that they do not clump, let simmer while stirring regularly until the water is absorbed. Then, add the cream and stir until that is combined. Then add butter, stirring to keep the grits smooth. *this is when you could also add cheese like provolone for smokey flavor or any other melting cheese.
- Season your salmon. Heat your skillet or pan. Drizzle a tablespoon of olive oil into your pan. When the oil spreads evenly you know the pan is hot enough to sear your fish. Drizzle honey over the top of your salmon then place it skin side UP into the pan. Allow it to cook for 2 to 3 minutes per side until done. You will see the color change from dark to lighter pink.
- Plate! Put a dollop of grits onto your plate and nestle that fillet right on top. Enjoy.
