Get ready to transform your dinner routine with a Southern classic that'll make your taste buds dance! Imagine perfectly seasoned, crispy-crusted salmon nestled atop creamy, cheesy grits - a match made in culinary heaven that brings together bold flavors and comforting textures in just 30 minutes. This Blackened Salmon and Quick Cheddar Grits recipe is not just a meal, it's an experience that will transport you straight to the heart of Southern cooking, promising restaurant-quality deliciousness right in your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Southern
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 2 tablespoons blackening seasoning
- 1 cup water
- 1/2 cup quick-cooking grits
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 salmon fillets, 2 tablespoons of blackening seasoning, 1 cup of water, 1/2 cup of quick-cooking grits, 1 cup of shredded cheddar cheese, 2 tablespoons of butter, and salt and pepper to taste.
- In a medium saucepan, bring 1 cup of water to a boil over medium-high heat. Once boiling, add a pinch of salt to the water.
- Gradually whisk in the 1/2 cup of quick-cooking grits. Stir continuously to prevent lumps from forming.
- Reduce the heat to low and cover the saucepan. Let the grits cook for about 5 minutes, stirring occasionally, until they are thick and creamy.
- After the grits have cooked, remove the saucepan from the heat. Stir in 1 cup of shredded cheddar cheese and 2 tablespoons of butter until fully melted and combined. Taste and adjust seasoning with salt and pepper if needed.
- While the grits are cooking, prepare the salmon. Pat the salmon fillets dry with paper towels and season both sides generously with the 2 tablespoons of blackening seasoning.
- Heat a large skillet over medium-high heat. Once hot, add a small amount of oil or butter to the pan to prevent sticking.
- Carefully place the seasoned salmon fillets in the skillet, skin side down if applicable. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a nice blackened crust. The internal temperature should reach 145°F (63°C).
- Once the salmon is cooked, remove it from the skillet and let it rest for a minute. This will help retain its juices.
- To serve, spoon the creamy cheddar grits onto plates and top with the blackened salmon fillets. Garnish with additional blackening seasoning or fresh herbs if desired.
- Enjoy your delicious Blackened Salmon with Quick Cheddar Grits!
Tips
- Pat the salmon fillets completely dry before applying blackening seasoning to ensure a perfect crispy crust.
- Use medium-high heat when cooking salmon to achieve that signature blackened exterior without overcooking the fish.
- For extra flavor, try using smoked cheddar cheese in your grits for a deeper, more complex taste.
- Don't rush the grits - constant stirring prevents lumps and ensures a smooth, creamy texture.
- Let the salmon rest for a minute after cooking to help retain its juices and keep the meat tender.
- If you don't have blackening seasoning, you can make your own with paprika, cayenne, garlic powder, onion powder, salt, and black pepper.
- For a lighter version, you can use low-fat cheese and reduce the butter in the grits.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 110mg
