Herb Broiled Salmon Over Parmesan Grits Recipes

GRILLED SALMON WITH GRITS AND FRESH VEGETABLES

Steps:

• In a pot, bring the broth to a simmer and whisk in the grits. Rest the grits for 5 minutes to open, bloom and thicken. Add more grits if the consistency is too thin and add up to 1 teaspoon salt. Whisk in the cream cheese and keep the grits warm until ready to serve.
• Heat a flat top or pan over high heat. Remove the skin from the salmon, and then dry with paper towels. Sprinkle the salmon with salt and pepper, and then a little oil. Sear the salmon. When crispy on the bottom, flip the salmon. (The cooking surface must be hot or the salmon will stick.) Avoid moving the salmon around while it cooks, to create a crisp texture.
• In another hot pan add some oil, the onions and garlic, and saute. Add the blanched asparagus and tomatoes last to prevent over-cooking. Season with salt and pepper.
• On a serving plate, add a scoop of the grits and place the sauteed vegetable on top. Place the salmon on top of the vegetables. Squeeze a little lemon juice over the top, then serve.

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
• Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

HERB BROILED SALMON OVER PARMESAN GRITS

Steps:

• Preheat broiler.
• In a small sauce pan, combine 1/2 cup chicken broth with onion, salt and garlic.
• Bring to a boil; reduce heat and simmer 5 minutes (until onion is tender).
• Add remaining broth and bring to a boil.
• Gradually add grits, then cream, stirring with whisk until blended.
• Cover and reduce heat to simmer for about 10 minutes (or until done).
• Sauté mushrooms with olive oil in a nonstick skilled for about five minutes or until golden.
• Stir mushrooms and parmesan into grits.
• Set aside and keep warm.
• Sprinkle salmon fillets with salt, pepper and thyme.
• Place fillets skin-side down on broiler pan coated with cooking spray.
• Broil 10-15 minutes (depending on thickness of fillets and individual cooking prefs).
• Remove skin from fillets, discard skin.
• Serve immediately on top of the grits.