|2 servings||calories per servings 705||protein serving 46 g||carbs per serving 45 g||total fat per serving 42 g|
Everyone has heard of shrimp and grits, but salmon and grits? Just as good. Okra has a slightly peppery taste when raw that is mellowed by roasting. The smoky, piquant dressing brightens and balances this effect. You’ll love how well these flavors play off one another, and the ease with which this tasty meal comes together.
|Nutrition Facts||/ Per Serving|
|Total Fat||42 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||6 g|
|Monounsaturated Fat||20 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||12 g|
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!
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...