Southern style salmon

with jalapeno cheddar grits

Ingredients

  • 1 lb Salmon, cut into 4 filets

  • 1 bell pepper, diced

  • 1 medium onion, preferable vidalia, diced

  • 1 shallot, minced

  • 1 T olive oil

  • 1 T butter

  • 2 cloves garlic, minced

  • 1 T tomato paste

  • 1 T Old Bay seasoning

  • 1/4 tsp cayenne pepper

  • 1 T flour

  • 2 C chicken stock

  • 1 C stewed tomatoes

  • 2 bay leaves

  • salt & pepper to taste

For Grits

  • 2 C water

  • 2 C milk

  • 1 C grits

  • 4 oz shredded cheddar cheese

  • 2 T pickled jalapenos, diced

Steps:

  • In a large sauté pan, heat butter and olive oil over medium heat.

  • Add bell pepper, onion & shallot and cook, stirring often, until soft and onion is translucent (about 8-10 minutes).

  • Add garlic, cook til fragrant (30 seconds).

  • Add tomato paste, cook til it turns reddish brown.

  • Add the Old Bay, cayenne & flour, cook, stirring continously for about a minute.

  • Whisk in some chicken stock, scraping up any bits sticking to the pan.

  • Pour in the rest of the stock, stewed tomatoes & bay leaves, whisking to make sure all the flour is incorporated.

  • Bring to a boil, then reduce to simmer for about 20-30 minutes.

  • Add salt and pepper to taste (I usually add 1/2 to 1 teaspoon of salt & a few grindings of pepper).

While the sauce is simmering, cook your salmon:

  • Heat oven to 400 degrees.

  • Drizzle a little olive oil on each filet, then sprinkle some Old Bay and a pinch of cayenne on them.

  • Heat a little olive oil in an oven safe sauté or frying pan, on medium high heat.

  • Place filets, skin side up in pan for about 30 seconds.

  • Carefully flip onto skin side.

  • Cook for a minute to help crisp the skin, then put in the oven to finish.

  • Oven time will depend on the thickness of the salmon filets, and how done you prefer it. (Personally, I like my salmon on the well done side, so I cook a 1” thick salmon in the oven for 10-15 minutes)

While the salmon is in the oven, make your grits:

  • In a medium sauce pot, bring milk and water to a boil. (Watch carefully, as the milk will quickly overflow once boiling)

  • Reduce heat to simmer and slowly whisk in grits.

  • Cook, stirring continuously, as grits thicken.

  • When they have thickened sufficiently, stir in the cheese and jalapenos (about 15 minutes).