Description
Southern Creole Salmon and Grits turns simple ingredients into a comforting meal that brings Charleston charm right to your dinner table. Spicy salmon nestled over creamy stone-ground grits delivers hearty flavor that connects generations of home cooking traditions.
Ingredients
Scale
Main Ingredients:
- 4 salmon fillets
- 0.5 lb (½ pound) shrimp
- 1 cup quick-cooking grits
- 4 cups chicken stock
Seasonings and Spices:
- 4 tablespoons Cajun seasoning
- Salt
- Black pepper
Supporting Ingredients:
- 3 tablespoons grapeseed oil
- 1 tablespoon unsalted butter
- 0.5 cup (½ cup) cherry tomatoes
- 2 garlic cloves
- 1 shallot
- 0.5 cup (½ cup) chicken stock
- 0.5 cup (½ cup) heavy cream
- 0.25 cup (¼ cup) grated Parmesan cheese
- 0.5 cup (½ cup) heavy cream
- 0.5 cup (½ cup) shredded cheddar cheese
Instructions
- Pour 4 cups chicken stock into a medium saucepan and bring to a boil at 212°F (100°C). Slowly whisk 1 cup quick-cooking grits into the hot liquid, stirring continuously to prevent clumping.
- Reduce heat to low after 5-7 minutes when grits start thickening. Stir in ½ cup heavy cream and ½ cup shredded cheddar cheese until fully incorporated.
- Season grits with salt and black pepper to taste. Cover and keep warm, stirring occasionally to maintain smooth consistency.
- Pat 4 salmon fillets (6 oz each) dry with paper towels. Coat each fillet thoroughly with 4 tablespoons Cajun seasoning, pressing seasoning firmly into the fish.
- Heat 2 tablespoons grapeseed oil in a large skillet at medium-high heat (375°F). Place salmon skin-side down and cook for 3-4 minutes without moving to create a crisp crust.
- Flip salmon and cook opposite side for another 3-4 minutes until internal temperature reaches 145°F. Transfer to a clean plate.
- In the same skillet, add 1 tablespoon oil. Sauté ½ pound peeled shrimp for 2 minutes per side until they turn pink and opaque.
- Melt 1 tablespoon butter in the skillet. Add ½ cup halved cherry tomatoes and cook 2-3 minutes until they start bursting.
- Add 2 minced garlic cloves and 1 finely chopped shallot. Sauté until fragrant, approximately 1 minute.
- Pour ½ cup chicken stock into the skillet, scraping up browned bits. Stir in ½ cup heavy cream and simmer until slightly thickened.
- Mix in ¼ cup grated Parmesan cheese until sauce becomes smooth. Return shrimp to the skillet and coat completely in the creamy sauce.
- Spoon warm grits onto serving plates. Place one salmon fillet on top of each grits portion. Generously ladle Creole shrimp gravy over the fish.
- Optionally garnish with fresh chopped parsley or sliced scallions before serving immediately.
Notes
- Thoroughly pat salmon dry before seasoning to ensure a crisp, golden exterior when searing.
- Use stone-ground grits for the most authentic, rich texture that truly captures traditional Southern cooking.
- For a gluten-free version, confirm your Creole seasoning contains no wheat-based additives and swap regular butter for clarified butter or ghee.
- Fresh herbs like chopped parsley or chives sprinkled on top add a bright, fresh contrast to the rich salmon and creamy grits.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 505 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 130 mg