Salmon with Grits and Caper-Cream Sauce
CATEGORIES
INGREDIENTS
  • Servings: 4 Servings
  • 1 cup wine-for the cook
  • 1/4 cup capers, drained
  • 1 Tablespoon butter
  • 1/4 cup dry white wine
  • 2 cloves minced garlic
  • 1 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • Olive oil
  • 4 salmon filets
  • Snipped chives or dill sprigs
  • For the Cheesey Grits
  • 2 cups half and half
  • 1/2 cup water
  • 1/2 cup instant grits
  • 1 cup grated Monterey Jack cheese
DIRECTIONS
  1. Melt butter over medium-high heat. Add capers and garlic and sauté until garlic begins to color, about 1 minute.
  2. Add wine and simmer until reduced by half, about 2-3 minutes. Add cream and bring to a boil. Reduce heat to medium and simmer until sauce thickens enough to coat the back of a spoon, about 10 minutes. Season to taste with salt and pepper. (Can be made ahead, cover and refrigerate. Re-warm before serving.)
  3. Prepare Grits
  4. Bring half and half and water to a boil in large heavy saucepan. Gradually whisk in grits. Reduce heat to medium-low, cover and cook until mixture thickens, stirring occasionally, about 6 minutes.
  5. Add cheese and stir until melted and smooth. Season with salt and pepper. Remove from heat and cover to keep warm.
  6. Prepare Salmon
  7. Brush salmon with olive oil and sprinkle with salt and pepper. Heat heavy skillet over medium-high heat and add salmon. Cook until opaque, about 3-4 minutes per side, or to desired doneness.
  8. To serve Place a spoonful of grits in center of each plate and spoon sauce around grits. Top grits with salmon and top salmon with a little more sauce. Garnish with chives or dill if desired.
RECIPE BACKSTORY
Recipe adapted from The Last Resort Grill - Athens, GA For the Seafood Cooking Class - 103 This dish has been in my repertoire for about 10 years and is one of my all time favorite ways to serve salmon. If you think you don't like grits, try this recipe and your opinion about grits will be forever changed. The sauce can be a bit runny, so I like to make it ahead (several hours or even a day), let it cool and re-heat over low or medium-low heat. (Not too hot, so it doesn't break) These cheesey grits will have you wondering why it took you so long to love them! Really.....I mean it! (Photo: those-guys.com, from the Last Resort Grill)