REcipesshopaboutcontact

Cajun salmon and cheesy grits

The ultimate brunch: lush, creamy & delish! Paired with a Josh Cellars Prosecco Rose that is deliciously crisp with a refreshing effervescence that acts as a perfect juxtaposition to this otherwise decadent dish.

Prep:

30

minutes

Cook:

15

minutes

TOtal:

45

minutes

Ingredients

SALMON

  • salmon (I used Bluehouse Salmon)
  • cajun seasoning
  • seafood spice blend (I used Studio Spice Co. salt free Seafood Spice Blend)
  • s&p
  • olive oil

CHEESY GRITS

  • 1 c stone ground grits
  • 2 c half and half
  • 2 c chicken stock
  • All Purpose spice blend (I used Studio Spice Co. salt free All Purpose Spice Blend)
  • Cheddar Cheese
  • St. Albray Cheese
  • Butter
  • s&p

Instructions

SALMON

  1. Preheat oven to 350.
  2. Put salmon, skin side down, on a parchment lined baking sheet.
  3. Sprinkle cajun seasoning and seafood spice blend (I use Studio Spice Co.) over top.
  4. Season with s&p to taste.
  5. Drizzle olive oil over top.
  6. Cook in the oven for 12-15 min.
  7. Turn on broiler and broil for 2-3 minutes to develop a nice crust on top.
  8. Remove from oven and squeeze freshly grilled lemon over top.

CHEESY GRITS

  1. In a saucepan, add half & half and chicken stock over medium high heat.
  2. Bring to a boil.
  3. Whisk in grits, reduce heat to low, and cook for 15-20 min.
  4. Stir in All Purpose spice blend (I use a salt free AP spice blend from Studio Spice Co.) butter, cheddar cheese, and St. Albray cheese.
  5. Season with s&p, to taste.
  6. Serve with salmon, hot sauce, micro green garnish, and some Josh Cellars Prosecco Rose.