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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Broiled Salmon Over Parmesan Grits

Cooking Light JUNE 2000

  • Yield: 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 39%
  • Fat: 16.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 7.9g
  • Polyunsaturated fat: 3.3g
  • Protein: 38.8g
  • Carbohydrate: 16.7g
  • Fiber: 1.3g
  • Cholesterol: 113mg
  • Iron: 1.8mg
  • Sodium: 672mg
  • Calcium: 57mg

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Broiled Salmon Over Parmesan Grits recipe