Creole Salmon and Grits Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 salmon fillets (6 oz each)
02 -
1 cup coarse or medium corn grits
03 -
4 cups water or chicken broth
04 -
1 cup shredded sharp cheddar cheese (optional)
05 -
1/2 cup heavy cream
06 -
2 tablespoons Creole seasoning
07 -
2 tablespoons olive oil
08 -
2 tablespoons butter
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
Fresh parsley, for garnish
14 -
Lemon wedges, for serving
# Instructions:
01 -
In a medium pot, bring 4 cups of water (or chicken broth) to a boil. Slowly whisk in the corn grits. Reduce heat to low and cook, stirring occasionally, until the grits are thickened, about 15-20 minutes.
02 -
For creamy grits, stir in the heavy cream and cheese (if using) once the grits are cooked to your desired consistency. Add salt and pepper to taste.
03 -
Pat dry the salmon fillets with paper towels. Season both sides with Creole seasoning, garlic powder, onion powder, salt, and pepper.
04 -
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Once hot, place the seasoned salmon fillets in the skillet. Cook for 4-5 minutes on one side until golden brown.
05 -
Carefully flip the salmon and add 2 tablespoons of butter to the skillet. Cook for an additional 4-5 minutes or until the salmon is cooked through and flakes easily with a fork.
06 -
Once the salmon is ready, spoon the creamy grits onto plates and top each serving with pan-seared salmon.
07 -
Finish with a sprinkle of fresh parsley and a slice of lemon on the side.