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Broiled Salmon Over Parmesan Grits

Becky Luigart-Stayner
Yield

4 servings

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

Nutrition 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

How to Make It

  1. 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.

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  2. Preheat broiler.

  3. 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.

  4. 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.