About the Dish

12 ounces Salmon Fillet
1 teaspoon PeachDish Salt
1 cup Whole Milk
1/2 cup Stone-Ground 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

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Please read the entire recipe before beginning.
Season the salmon filets on both sides with a total 1/2 teaspoon PeachDish salt and coat with 1 tablespoon olive oil. Set aside.
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.
While grits cook, cut okra into 1/2-inch pieces on the bias (at an angle).
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.
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.
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!