Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

12 ounces Salmon Fillet
1 teaspoon PeachDish Salt
1 cup Whole Milk
1/2 cup Grits
2 teaspoons Butter
1 tablespoon Sherry Vinegar
1 tablespoon Paprika
1 Packet Grey Poupon Dijon Mustard
8 ounces Okra
Per Serving
Calories 705
Total Fat 42 g
Saturated Fat 9 g
Trans Fat 0 g
Polyunsaturated Fat 6 g
Monounsaturated Fat 20 g
Cholesterol 110 mg
Sodium 1037 mg
Total Carbohydrates 45 g
Dietary Fiber 12 g
Sugar 9 g
Protein 46 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Please read the entire recipe before beginning.
2
Season the salmon filets on both sides with a total 1/2 teaspoon PeachDish salt and coat with 1 tablespoon olive oil. Set aside.
3
In a small saucepan over medium-high heat, combine water, milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. When liquid comes to a simmer, whisk in the grits, stirring continuously as the liquid returns to a simmer. Lower heat to medium-low and cook 15-20 minutes. Stir along the bottom every 5 minutes or so with a whisk or flat-edged wooden spoon to avoid scorching the grits.
4
While grits cook, cut okra into 1/2-inch pieces on the bias (at an angle).
5
Put the salmon, skin side down, on the pan in your oven. Surround the salmon with cut okra spread thinly so that pieces don’t touch one another. Place in the oven, and cook 10-12 minutes, or until salmon is opaque and firm to the touch. As soon as the fish is cooked, remove pan from oven, carefully, flip salmon, and let it rest, skin-side up.
6
While the salmon and okra cook, prepare the vinaigrette: In a small container with a tight-fitting lid, combine 3 tablespoons olive oil with the vinegar, paprika, mustard, and remaining 1/2 teaspoon PeachDish salt. Shake well.
7
To serve, place a mound of grits in the center of each plate. Top with salmon. Arrange the okra around the grits and salmon, and drizzle with vinaigrette. Enjoy!