Salmon with Old Bay Butter & Confetti Grits
Description
Simply seasoned salmon is brought to the next level with compound Old Bay Butter and rich and creamy grits. Topping the grits with the hot salmon, and allowing the Old Bay Butter to melt over the fish and into the grits creates a flavor sensation!
Ingredients
Instructions
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Melt 4 tablespoons butter in large saucepan over medium-high heat. Add corn, bell pepper, shallot, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 5-8 minutes. Add milk and water and bring to boil. Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5-7 minutes. Off heat, stir in lemon juice and season with salt and pepper to taste. Cover and set aside.
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Meanwhile, combine lemon zest, Old Bay, and 3 tablespoons butter in small bowl. Sprinkle salmon all over with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt remaining 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add salmon and cook until well browned and centers of fillets register at least 125 degrees (for medium rare), about 7 minutes per side.
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Divide grits among serving bowls. Arrange salmon fillets over grits and immediately dollop with butter mixture. Serve with lemon wedges if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 916kcal
- % Daily Value *
- Total Fat 55g85%
- Cholesterol 182mg61%
- Sodium 1202mg51%
- Total Carbohydrate 55g19%
- Dietary Fiber 4g16%
- Sugars 11g
- Protein 50g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Being from Northern Minnesota, grits were never really a part of my culinary vocabulary! Yet, now that I have tried them and found some great recipes and ways to use them, I can't imagine why this feel good comfort food isn't more prominent here. My husband commented that these were the best grits he's ever had! While we haven't had them often, we have enjoyed them at restaurants occasionally when we travel.
Recipe courtesy of America's Test Kitchen
