Blackened Salmon & Quick Cheddar Grits

Salmon filets seasoned in cajun blackening spices, pan seared and served over creamy cheddar grits.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add your water, milk, butter, and seasonings to a saucepan with a lid. Bring to a boil over medium-high heat, then whisk in grits.

Step 2

Cover with lid and reduce heat to medium-low. Allow grits to cook until tender to your liking, stirring occasionally. You may need to add more liquid. Cook your salmon while the grits are doing their thing.

Step 3

When they’re tender and have reached your desired consistency, remove from heat and whisk in the cheese. Cover again until ready to serve. If that’s more than just a couple of minutes, whisk again before serving.

Step 4

Rub one tablespoon of olive oil all over the salmon. Sprinkle generously with cajun seasoning, followed by smoked paprika.

Step 5

Preheat a skillet over medium-high (pretty much just high) heat.

Step 6

Drizzle in the remaining olive oil and immediately add salmon, skin side down if you plan to eat the skin. Cook about 5-7 minutes, or until a white line forms in the center, then flip with a spatula.

Step 7

Allow the salmon to cook on the other side for a few more minutes until the fish is firm and the sides are opaque, no longer the bright coral pink they were before.

Step 8

Dassit.

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