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Crispy-Skin Salmon with Parmesan Grits

Seafood / Dinner

Crispy-Skin Salmon with Parmesan Grits

Pan-roasted salmon over creamy grits with blistered vegetables and brown-butter pan sauce.

Prep 15 minCook 30 minServes 4
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Quantities are adjusted to 1×; seasoning remains to taste. The downloadable PDF contains the standard 1× recipe.

Ingredients

  • 4 skin-on salmon fillets
  • Salt, black pepper & smoked paprika
  • 1 tbsp neutral oil and 3 tbsp butter
  • 1 cup stone-ground grits
  • 4 cups chicken or seafood stock
  • ½ cup grated Parmesan
  • Asparagus, mushrooms & cherry tomatoes
  • 1 lemon and chopped parsley

Method

  1. Pat salmon very dry and season. Sear skin-side down in a hot oiled skillet, pressing briefly so the skin stays flat.
  2. Cook grits in stock until tender; finish with butter and Parmesan.
  3. Sauté vegetables until browned but still vibrant. Remove, then brown butter in the same pan and add lemon juice.
  4. Spoon grits into bowls, arrange vegetables, top with salmon, and finish with the brown-butter pan sauce.

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