SALMON AND VEGETABLES ON TWO-CHEESE TABASCO GRITS

I’m really fond of stone-ground grits, but they’re sometimes difficult to find even though they’re well worth the search. Mine sometimes come from Trader Joe’s; other times I order them online. Worst case scenario, use instant grits (not a big fan), polenta, or mashed potatoes instead. This recipe doubles or triples easily and if there are leftover grits, have them for the next day’s breakfast. Sautéed spinach with lemon zest could be used in place of the mixed vegetables. Read through before beginning.

serves 2

Ingredients

2 cups cooked stone ground grits, cooked according to package directions plus seasonings—see instructions below
Kosher salt and fresh ground pepper
2 big shakes of Tabasco sauce -- about ¼ teaspoon– or to taste
Olive oil
2 (4-6 ounce) salmon fillets, skin on and patted dry with paper towels (Take the salmon out of the fridge 10 minutes to warm up a bit before you start cooking.)
Small red onion, sliced thinly
1 red bell pepper, cored, seeded, and sliced thinly
1 medium zucchini, sliced (can use summer squash or half and half)
4 ounces (about 1 ⅓ cups) button mushrooms, cut in half
Crushed red pepper
½ cup cherry tomatoes
2 cloves garlic, minced
2 tablespoons grated extra-sharp Cheddar cheese. I like Tillamook.
2 tablespoons crumbled blue cheese (Buy a small block of cheese and crumble it yourself.)

Instructions

WARM BOWLS: Place shallow bowls or dinner plates on rack at center of oven @150 degrees F.
MAKE GRITS/COVER TO KEEP WARM: 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 for link to cooking directions if needed. Extra grits can be reheated gently with a little more milk for the next morning’s fried eggs. Grits directions usually indicate cooking in all water, but I sub milk for a quarter of that.
SAUTÉ VEGETABLES/COOK SALMON: Heat a heavy, deep 12-inch skillet over medium-high flame for 2 minutes. Pour in 2 tablespoons olive oil, swirl to cover pan, and heat briefly. Add the onion, pepper, squash, and mushrooms. Season generously with ½ teaspoon salt, ¼ teaspoon pepper, and a good pinch of crushed red pepper. Sauté 4-5 minutes, stirring, until nearly tender. Toss in the cherry tomatoes and garlic; cook for another minute or two. Remove vegetables to a bowl and cover to keep warm. Wipe out skillet, adding water and scraping out if needed. Pour in another two tablespoons of olive oil into the pan an inch or two apart, let heat once again and carefully lay the salmon fillets skin side down. Sprinkle the fish with salt and pepper. Cook 4-6 minutes or so until salmon skin is crisp and you can see the salmon is cooked about half-way up the sides. 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 spoon in the reserved vegetables. Serve hot or warm. Pass the bottle of Tabasco at the table. If I could avoid it, I wouldn’t make extra portions for the next day. That said, leftover grits are perfect for breakfast; extra veggies might go in salad or omelet; a cold salmon fillet could be used to make my Salmon Cheese spread or for salmon salad.

Notes

Cook’s Notes: Salmon fillets could also be grilled, as could the onions, peppers, zucchini, mushrooms and tomatoes on la plancha or in a grill basket. For a few people, consider roasting a side or two of salmon in the oven or on the grill.