Game & Fish Dish
GEORGE'S SALMON AND GRITS
•
¾ cup Laura Lynn fat-free, less-sodium chicken broth
¾ cup Laura Lynn fat-free, less-sodium chicken broth•¾ teaspoon salt, divided
¾ teaspoon salt, divided•2 tablespoons minced fresh onion
2 tablespoons minced fresh onion•1 garlic clove, minced
1 garlic clove, minced•1½ cups water
1½ cups water•½ cup Laura Lynn regular grits
½ cup Laura Lynn regular grits•1 teaspoon olive oil
1 teaspoon olive oil•2 tablespoons grated Parmesan cheese
2 tablespoons grated Parmesan cheese•2/3 cup sliced mushrooms
2/3 cup sliced mushrooms•4 (6-ounce) Salmon fillets (about 1 inch thick)
4 (6-ounce) Salmon fillets (about 1 inch thick)•¼ teaspoon dried thyme
¼ teaspoon dried thyme•¼ teaspoon black pepper
¼ teaspoon black pepper•2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh parsley•cooking spray
cooking sprayCombine broth, ½ teaspoon salt, onion and garlic in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes or until onion is tender. Add water; bring to a boil.
Gradually add grits, stirring with a whisk until blended. Cover, reduce heat and simmer 10 minutes or until done.
Preheat broiler.
Heat the oil in small nonstick skillet over medium-high heat. Add the mushrooms and sauté for 5 minutes or until golden. Stir mushrooms and cheese into grits. Set aside.
Sprinkle fillets with remaining ¼ teaspoon salt, thyme and pepper; place the fillets, skin sides down, on a broiler pan coated with cooking spray. Broil for 10 minutes or until fish flakes easily when tested with a fork.
Remove skin from fillets; discard skin.
Spoon ½ cup grits on each of 4 plates; top each serving with a fillet. Sprinkle with parsley.
