Barbecue Salmon Over Cheddar Grits Recipes

BARBECUE SALMON OVER CHEDDAR GRITS

Barbecue Salmon over Cheddar Grits image

Provided by Robert Irvine : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 1/2 cups water
1 cup grits
2/3 cup shredded Cheddar (about 4 ounces)
2 tablespoons butter, cut into cubes
1/2 cup heavy cream
4 strips cooked bacon
Salt
6 (6-ounce) salmon fillets
3 tablespoons your choice of barbecue sauce
3 tablespoons steak sauce (recommended: HP)
1 tablespoon minced fresh cilantro leaves
3 tablespoons minced fresh mint leaves

Steps:

Bring 2 1/2 cups water to a boil in a medium saucepot, slowly stir in grits, return to a simmer and let cook for 10 minutes. Remove from heat, stir in cheese, butter, heavy cream, crumbled bacon, and salt, to taste. Cover and let sit while you cook the fish.
Preheat oven to 375 degrees F. Heat grill or grill pan over medium-high heat.
Combine barbecue sauce, steak sauce, and cilantro, and set aside until needed. Season salmon with salt, and grill salmon. (Cook over indirect heat if using gas grill.) Leave undisturbed for the first 3 minutes to let the caramelization process begin to prevent the flesh from tearing. Flip the fillets and cook the other side the same way. Remove from heat, brush sauce over and finish for about 2 to 3 minutes in the oven.
Spoon some grits in center of plate, top with a piece of salmon and sprinkle with mint.

GRILLED SALMON WITH GRITS AND FRESH VEGETABLES

Grilled Salmon with Grits and Fresh Vegetables image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 12

Ingredients

1 cup chicken broth
1/2 cup instant (quick) white grits, plus more if needed
Kosher salt
2 ounces cream cheese
One 4-ounce salmon fillet
Freshly ground black pepper
Grapeseed oil
1 ounce red onions, sliced
1 teaspoon slivered garlic
1 ounce green asparagus, blanched
1 ounce red tomatoes, sliced
Fresh lemon juice, for serving

Steps:

In a pot, bring the broth to a simmer and whisk in the grits. Rest the grits for 5 minutes to open, bloom and thicken. Add more grits if the consistency is too thin and add up to 1 teaspoon salt. Whisk in the cream cheese and keep the grits warm until ready to serve.
Heat a flat top or pan over high heat. Remove the skin from the salmon, and then dry with paper towels. Sprinkle the salmon with salt and pepper, and then a little oil. Sear the salmon. When crispy on the bottom, flip the salmon. (The cooking surface must be hot or the salmon will stick.) Avoid moving the salmon around while it cooks, to create a crisp texture.
In another hot pan add some oil, the onions and garlic, and saute. Add the blanched asparagus and tomatoes last to prevent over-cooking. Season with salt and pepper.
On a serving plate, add a scoop of the grits and place the sauteed vegetable on top. Place the salmon on top of the vegetables. Squeeze a little lemon juice over the top, then serve.

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