|2 servings||calories per servings 560|
Eating salmon skin was a first for some of our team, but the general consensus in the test kitchen was "oh my gosh yes" on the subject. This tender baked salmon is served over creamy grits and a side of spinach in a cream sauce that's sweet but has just a hint of mustardy spice.
Please take the time to read through the entire recipe card before beginning.
Preheat oven to 400 degrees, along with an oven-safe dish already on the rack.
Season the salmon filets on all sides with 1 teaspoon of the PeachDish salt, coat with 1 tablespoon of olive oil, and set aside. Let stand at room temperature while you prepare the grits and spinach. Thinly slice the garlic.
Combine milk, water, salt, pepper in a small sauce pot and bring to a simmer, while occasionally stirring, over medium heat. Stir in the grits with a whisk, continue to stir as they return to a simmer.
Lower heat to medium-low and cook 25-30 minutes. Stir along the bottom every 5 minutes or so with a whisk and/or flat-edged wooden spoon to avoid scorching the pot.
While the grits are cooking: place the salmon on the preheated pan in the oven, and cook for 6 minuters, or until done. Fully cooked salmon is opaque, and firm when squeezed gently from the sides.
While the salmon is cooking. heat a large saute pan over medium heat, and add the garlic, cook briefly until it is fragrant. Add the spinach, along with 1 tablespoon of water, ¼ teaspoon of PeachDish salt, 1 ½ teaspoon of mustard, and 1 ½ teaspoon of dijon mustard. Cook while stirring until the spinach is wilted, about 2-3 minutes. Remove from the heat, and stir in the creme fraiche.
Stir the butter into the cooked grits. Taste and adjust seasoning. Serve Salmon with the grits and spinach, enjoy!
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.Learn More...