This creamy and flavorful fish dinner recipe takes only 30 minutes and will transport your taste buds straight to the heart of the Southern USA
30 minutes
2
Quick Grits
Cajun Seasoning
Butter
Salmon
Vegetable Broth
Milk
Lemon Juice
Olive Oil
Garlic
Cheddar
Scallions
In a small pot, add the grits and vegetable broth and bring to a boil. Reduce heat to low and cover, simmering for 5-7 minutes until the mixture thickens.
Then, turn the heat source off but keep the pot on the burner. Add the milk and cheddar cheese and whisk to combine, using the residual heat to melt the cheese.
(At the same time as steps 1 + 2) add the olive oil to a large saucepan and heat on medium, and prep your salmon by patting it dry.
(At the same time as steps 1 +2) Peel and mince your garlic and dice your shallots.
Add the garlic and shallots to the hot oil and carefully lower your salmon into the pan. With the salmon in the pan, add about half of the Cajun seasoning and lemon juice on top.
Sear the salmon for 5 minutes and flip. Season the second side with the remaining Cajun seasoning and lemon juice. Sear for an additional 2-5 minutes on the second side.
Flip the salmon one more time and use a spatula to quickly press the salmon into the pan, just to lock the seasoning onto the salmon. Check the internal temperature of the salmon. We are aiming for 125-145°F.
Serve the grits into 2 shallow bowls. Remove the salmon from the pan and place it right on top of the grits. Add the butter to the pan with the garlic, shallots, and excess seasoning and lemon juice to deglaze the pan.
Drizzle the shallot and garlic butter on top of the salmon and grits and enjoy!
I use quick grits as they usually have better availability and are quicker, but you can use old fashioned style too, just leave them on the heat longer!