Description
A delicious Creole Salmon and Grits recipe that combines creamy grits with perfectly seared salmon and a zesty Creole sauce, bringing the vibrant flavors of New Orleans to your dinner table.
Ingredients
Scale
- 1 cup stone-ground grits (or quick-cooking grits for faster preparation)
- 4 cups chicken broth or water
- 1 cup whole milk (or half-and-half for extra richness)
- 2 tablespoons butter
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon white pepper (black pepper works too)
- 4 salmon fillets (6 oz each), skin-on
- 2 tablespoons Creole seasoning (homemade or store-bought)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 lemon, cut into wedges for serving
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (adjust to taste)
- 2 teaspoons Creole seasoning
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 2 green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, bring the chicken broth and milk to a gentle boil over medium heat.
- Slowly whisk in the grits, stirring continuously to prevent lumps from forming.
- Reduce heat to low and simmer, stirring frequently, for about 15-20 minutes for stone-ground grits (or 5-7 minutes for quick-cooking grits) until they’re thick and creamy.
- Remove from heat and stir in butter, cheese, salt, and pepper until completely melted and incorporated. Cover and keep warm while preparing the rest of the dish.
- Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and celery. Cook until vegetables soften, about 5-6 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in diced tomatoes, chicken broth, tomato paste, Worcestershire sauce, hot sauce, Creole seasoning, dried thyme, and bay leaf.
- Bring to a simmer, then reduce heat to medium-low and cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly. Remove bay leaf before serving.
- Pat salmon fillets dry with paper towels and season both sides generously with Creole seasoning.
- Heat olive oil and butter in a large non-stick skillet over medium-high heat until butter is melted and begins to foam.
- Place salmon fillets in the skillet skin-side down. Cook for 3-4 minutes until the skin is crispy and the salmon is cooked about 1/3 of the way up.
- Flip the salmon and add minced garlic to the pan. Cook for another 2-3 minutes until salmon reaches your desired doneness.
- Divide the warm cheese grits among serving plates, creating a bed for the salmon.
- Place a salmon fillet on top of each portion of grits, spoon the Creole sauce over and around the salmon, and garnish with green onions and parsley.
Notes
- For dairy-free option: Use plant-based butter and coconut milk in the grits.
- For lower-carb option: Replace grits with cauliflower ‘grits’ or mashed cauliflower.
- Make the Creole sauce up to 3 days ahead and store refrigerated.
- For spicy version, increase hot sauce or add diced jalapeños to the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 590
- Sugar: 5g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: undefined