Pan-grilled Salmon with Roasted Cherry Tomatoes and Parmesan Grits

This time of the year, I make a lot of what I call “One-Pot Wonders”.  This is not one of those recipes.  My recipe for Pan-grilled Salmon with Roasted Chery Tomatoes and Parmesan Grits messes up some pans, but comes together pretty easily with a company-worthy presentation.  It is a lovely meal to serve when Spring is still a longs ways off, but you want to pretend.  It is also a lovely meal when Spring actually arrives and it is warm enough to grill outside.

Grilled Salmon with Roasted Cherry Tomatoes and Parmesan Grits

Ingredients:

For the Parmesan Grits:

• 2 cups chicken broth (see note in directions about grits to liquid ratio)
• 2 cups milk (I use 2%)
• 1 cup  white stone ground grits
• 2 tablespoons butter
• 1/2 cup finely grated Parmesan cheese
• 1 teaspoon Cholula hot sauce
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the Roasted Cherry Tomatoes:

• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons minced fresh thyme
• 2 cloves garlic, peeled and minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Pan-grilled Salmon:

• 4 6-ounce salmon filets, preferably with skin on
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Olive oil cooking spray
• 8 small sprig of fresh thyme

Directions:

For the Parmesan Grits:

1. Bring the chicken broth and milk to a boil. Note: follow the grits to liquids ratio on your brand and use half milk and half chicken broth.
2. Whisk in the grits, turn down the heat and cook the grits for the time indicated on your brand’s packaging, stirring occasionally. Cooking times can vary between 5 for quick grits and 45 minutes for stone ground grits.
3. Stir in the butter, Parmesan cheese, Cholula, salt and pepper. Keep the grits on low heat, stirring occasionally, until you are ready to serve. Add a little chicken broth to the grits if they become to thick.
4. Taste the grits and add salt and pepper if needed.

For the Roasted Cherry Tomatoes:

1. Preheat the oven to 400 degrees.
2. Toss the cherry tomatoes with the olive oil, thyme, garlic salt and pepper.
3. Spread the tomatoes in a single layer on a rimmed baking sheet.
4. Roast the tomatoes for 15-20 minutes, shaking the pan occasionally. The tomatoes should be soft and beginning to caramelize.
5. Turn the heat down to 200 degrees to keep the tomatoes warm until you are ready to serve.

For the Pan-grilled Salmon:

1. Rub both sides of the salmon filets with the olive oil. Sprinkle the side without skin with the salt, pepper, and thyme.
2. Heat a heavy, preferably cast-iron grill pan over medium-high heat.  Spray with olive oil cooking spray.
3. Place the salmon, skin side down, on the grate.
4. Cook the salmon for 5 to 7 minutes. As the salmon cooks it will turn from opaque pink.
5. Turn the salmon over and cook for another 2 to 3 minutes.  Do not overcook!

To plate:

1. Spoon about 2/3s cup of grits into the center of each plate.
2. Top each with a salmon filet and 1/4 of the tomatoes. Garnish each plate with two small thyme sprigs and serve.

Yield: 4 servings                                               Total time: 60 minutes

A word about the grits — if you can find stone ground grits, by all means use them.  If not, quick grits are an acceptable substitute.  Instant grits are not!  I usually use Charleston’s Favorite White Stone Ground Grits which are available online at various sites at outrageously inflated prices.

Bon Appétit!  Lynn