🍽️ Salmon and Grits
Serves: 2–4
Prep time: 10 min
Cook time: 25–30 min
Ingredients
For the Salmon:
-
2 salmon fillets (about 6 oz each), skin on or off
-
1 tbsp olive oil or butter
-
½ tsp smoked paprika
-
½ tsp garlic powder
-
Salt and pepper, to taste
-
Lemon wedges (for serving)
For the Grits:
-
1 cup stone-ground or quick grits
-
4 cups water (or 3 cups water + 1 cup milk for creamier grits)
-
2 tbsp butter
-
½ cup shredded sharp cheddar cheese (optional)
-
Salt and pepper to taste
Optional Sauce (Garlic Cream or Cajun Butter):
-
1 tbsp butter
-
2 cloves garlic, minced
-
¼ cup heavy cream or half-and-half
-
½ tsp Cajun seasoning or Old Bay
-
Squeeze of lemon juice
Instructions
1. Cook the grits:
-
Bring water (and milk, if using) to a boil in a medium saucepan.
-
Stir in the grits and a pinch of salt.
-
Reduce heat to low, cover, and simmer — stirring occasionally — until thick and creamy (about 15–20 minutes for stone-ground; 5 minutes for quick grits).
-
Stir in butter and cheese. Adjust salt and pepper to taste. Keep warm.
2. Cook the salmon:
-
Pat salmon dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
-
Heat a skillet over medium-high heat.
-
Sear salmon for about 3–4 minutes per side (depending on thickness) until golden and cooked through but still moist inside.
-
Squeeze lemon juice over top.
3. Optional – Make a sauce:
-
In the same pan, melt butter.
-
Add garlic and sauté 30 seconds.
-
Stir in cream and Cajun seasoning. Simmer 1–2 minutes until slightly thickened.
-
Drizzle over the salmon.
4. Serve:
Spoon a generous portion of creamy grits onto a plate.
Top with salmon and drizzle with sauce (or a pat of butter and lemon juice).
Garnish with chopped parsley or green onions.
💡 Variations:
-
Add shrimp for a salmon-and-shrimp combo.
-
Make it spicy with hot sauce or extra Cajun seasoning.
-
Use smoked salmon for a quicker, elegant brunch version.
Would you like me to give you a Cajun-style, creamy garlic, or smoked salmon brunch version next?
