Best Barbecue Salmon Over Cheddar Grits Recipes

Grilled Salmon with Grits and Fresh Vegetables image

Provided by Robert Irvine : Food Network

Time 35m

Yield 1 serving

Number Of Ingredients 12

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.

Salmon with Grits and Caper-Cream Sauce image

Yield Makes 4 servings

Number Of Ingredients 12

1 tablespoon butter
1/4 cup drained capers
2 garlic cloves, minced
1/4 cup dry white wine
1 1/4 cups whipping cream
2 cups half and half
1/2 cup water
1/4 teaspoon salt
1/2 cup instant grits
1 cup grated Monterey Jack cheese
4 7-ounce skinless salmon fillets
1 tablespoon olive oil

Steps:

Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and sauté until garlic begins to color, about 1 minute. Add white wine and simmer until reduced by half, about 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer until sauce thickens enough to coat back of spoon, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
Bring half and half, 1/2 cup water, and salt to boil in heavy large saucepan. Gradually whisk in instant grits. Reduce heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes. Add Monterey Jack cheese and stir until melted and smooth. Season grits to taste with salt and pepper. Remove from heat. Cover to keep warm.
Meanwhile, brush salmon with oil, then sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and cook until opaque in center, about 4 minutes per side.
Place spoonful of grits in center of each of 4 shallow bowls. Spoon sauce around grits. Top grits and sauce with salmon and serve.