Broiled Salmon Over Parmesan Grits

Broiled Salmon Over Parmesan Grits Recipe
Becky Luigart-Stayner

Recipe from

Cooking Light

Nutritional Information

Calories 379
Caloriesfromfat 39 %
Fat 16.4 g
Satfat 3.2 g
Monofat 7.9 g
Polyfat 3.3 g
Protein 38.8 g
Carbohydrate 16.7 g
Fiber 1.3 g
Cholesterol 113 mg
Iron 1.8 mg
Sodium 672 mg
Calcium 57 mg

Ingredients

3/4 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
2 tablespoons minced fresh onion
1 garlic clove, minced
1 1/2 cups water
1/2 cup regular grits
1 teaspoon olive oil
2/3 cup sliced mushrooms
2 tablespoons grated Parmigiano-Reggiano or fresh Parmesan cheese
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Cooking spray
2 teaspoons finely chopped fresh parsley

Preparation

Combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until onion is tender. Add water; bring to a boil. Gradually add grits, stirring with a whisk until blended. Cover, reduce heat, and simmer 10 minutes or until done.

Preheat broiler.

Heat the oil in a small nonstick skillet over medium-high heat. Add the mushrooms, and sauté for 5 minutes or until golden. Stir mushrooms and cheese into grits. Set aside.

Sprinkle fillets with salt, thyme, and pepper; place the fillets, skin sides down, on a broiler pan coated with cooking spray. Broil for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Spoon 1/2 cup grits on each of 4 plates; top each serving with a fillet. Sprinkle with parsley.

Leslie Revsin,

June 2000
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