So everyone gets all excited about shrimp and grits but my allegiance is really with salmon and grits. I think this is particularly a South Carolina phenomenon. Apparently, canned salmon over grits is an ole timey Southern dish. This is an updated version with seared salmon filets. Serve with sautéed garlicky greens. If you’re feeling extra fancy, top your grits with some sautéed tomato and scallions. Be sure to mix your salmon into your grits, that’s kind of the point of this. No food purism here!
Serves 2, with perhaps some leftover grits…
- 1 cup stoneground grits (i.e. coarse cornmeal)
- 3 cups reduced sodium chicken broth
- 1 cup milk (or half-and-half or cream if you’re feeling particularly decadent)
- Optional: 1 cup cheddar / monterrey jack / pepper jack cheese if you want cheese grits
Bring chicken broth and water to a boil and then add grits. Stir thoroughly with a whisk, then reduce heat to low. Cook 20-30 minutes, stirring frequently. When grits are done, remove from heat. If desired, stir in cheese until thoroughly melted.
- 2 fresh salmon filets
- Several Tbsp olive oil
- freshly ground salt and pepper
You can keep the salmon pretty simple here. Brush each side of the filets with some olive oil. Heat a cast iron grill pan (or even better, a real grill) to medium heat. When hot, place the salmon in the pan and cook about 6-8 minutes each side, until fish flakes easily. Let the salmon cool for a few minutes and then serve over the grits.