WARM BOWLS: Place shallow bowls or dinner plates on rack at center of oven @150 degrees F.
MAKE GRITS: Make the grits as per package directions (including salted butter), adding an extra ¼ teaspoon extra salt, a ¼ teaspoon fresh ground black pepper, and the two big shakes of Tabasco sauce – or more to taste. When done, cover tightly and leave on the burner you cooked them on to keep warm while you make the salmon. If they are too thick when you begin plating, stir in a little extra milk, water, or butter and gently heat again if necessary. They should be creamy. See post (MORE INFO THAN YOU WANTED) for link to cooking directions if needed.
SALMON AND VEGETABLES: Heat a heavy 12-inch skillet over medium-high flame for 2 minutes. Pour in the olive oil, swirl to cover pan, and heat briefly. Add the onions and peppers; sauté for another 2 minutes. (Stir them regularly throughout cooking to prevent burning.) Push vegetables to the edges of pan and carefully lay salmon fillets in the center, skin side down. Sprinkle everything liberally with salt and pepper. Cook 4-5 minutes or so until salmon skin is crispy and you can see the salmon is cooked about half-way up the sides. Turn, add cherry tomatoes to the vegetables, and cook everything another 2-3 minutes or to your liking. I like my salmon medium, so cook it until it’s just firm, barely flakey, but still juicy at center – about 125 degrees F on an instant read thermometer. (FDA says 145 degrees F for fish.)
SERVING: Remove warm bowls from oven. Spoon a cup of cooked grits into the center of each shallow bowl or dinner plate and spread them out to provide a bed for the fish. Sprinkle evenly with a tablespoon each of grated cheddar and crumbled blue cheese. Place a salmon fillet on the cheesy grits and top with onions, peppers, and cherry tomatoes. Serve hot. Pass the bottle of Tabasco at the table.