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
2 teaspoons finely chopped fresh parsley
How to Make It
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.
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.
Loved the grits! i used 3/4 almond milk and 1.5 c chicken broth. came out very tasty! as for the fish, i panko coated and baked some swai filets that i needed to use. will try with salmon another time.
This is very quick and easy to make and really delicious. The salmon is so great with the grits. My grits took a little longer, but just make sure to check the package to know how long to expect them to cook.
Made this the other night. I grilled the salmon as well and it was still delicious. I added tomatoes to my grits which I felt added significantly to the meal. Also a great Gluten-free dish for those with Celiac disease.
Served this with some sauteed spinach with garlic as our Valentine's dinner and it was a hit. Rated four stars because I felt it was missing something that I couldn't put my finger on... it may be that I'm used to shrimp and grits that tends to be 'saucy' and this was not. The grits were fantastic though. The only thing I did differently was that I grilled our salmon. I will make this again but tinker with the herbs and spices on the salmon.