Salmon & Grits

• Gluten free

• Seafood

  • 4 4 oz. salmon, fillet

• Produce

  • 2 tbsp Garlic
  • 1 lb Spinach

• Refrigerated

  • 4 Eggs, jumbo

• Canned Goods

  • 3 cups Water or vegetable stock

• Baking & Spices

  • 1 cup Cornmeal, coarse white
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Neutral vegetable oil

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Gouda
  • 1 cup Milk

Found on foodabovegold.com

Description

Ingredients

• 1/4 cup neutral oil, like refined avocado
• 4 4 oz. salmon fillet
• salt and pepper, to taste
• 1 cup coarse white cornmeal
• 3 cups water or vegetable stock
• 1 cup milk
• 3 tbsp butter
• 1/2 cup shredded gouda
• 2 tbsp garlic, smashed and minced
• 1 lb spinach
• 1 tsp neutral oil
• 4 jumbo eggs

Directions

• Bring the salmon out of the fridge and let sit on a plate on the counter to come to room temperature for about 30 Minutes. Pat them dry and salt and pepper it to taste
• In a large pot, bring the vegetable stock and milk to a boil. Gradually add the cornmeal, whisking constantly, until combined.
• Reduce the heat to medium-low and let cook for 25 Minutes or until creamy - stirring every 3-4 minutes to prevent sticking and clumps.
• Remove from the heat and stir in the butter until melted. Mix in the shredded gouda until melted. Salt and pepper to taste and set aside.
• In a large, easy-to-access pan, heat the pan over medium heat until the pan is red hot. Add in the oil. Once it begins to look rippled, add in the salmon filets skin side down.
• Place the seasoned salmon skin side down into the oil and let cook. Be patient and try not to move it until it is ready. Dont force it. About 5 Minutes Watch for the salmon to change to a lighter color about 3/4 the way up.
• Flip the salmon and cook the other side an additional 3 Minutes. Remove the salmon from the pan and let rest for 3 Minutes.
• While the salmon rests, drain off any excess oil from the pan and return the pan to medium heat. Sauté the garlic until browned, about 1 Minutes. Add in the spinach and cook until the spinach is wilted, but still bright green - about 5 Minutes
• Bring a small pot of water to a boil then reduce it to a simmer. Gently lower the eggs into the water and let the eggs simmer for 8 Minutes for soft boiled eggs.
• Remove the eggs from the simmering water and place them in a bowl. Place the bowl under running water for 1 Minutes.
• Pour some of the gouda grits into the bottom of a bowl and top with some garlicky green, pan-fried salmon and one of the eggs cut in half. Serve hot.

Nutrition