Super Quick Southern-Style Salmon and Grits with Cheddar Cheese | Prepped in 15 Minutes
Cozy and comforting are the name of the game with this meal! These cheesy grits and Cajun-spiced salmon will be your new favourite pick when you need dinner on the table in under 15 minutes. View the original recipe here, at your own leisure.
Allergens: Salmon•Wheat•Milk•Soy•Sulphites
Difficulty: Easy
Ingredients (2 servings)
- 250 g Salmon Fillets, skin-on (Contains Salmon)
- ½ cup Cornmeal (May contain Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
- 1 Sweet Bell Pepper
- 113 g Mirepoix
- 28 g Crispy Shallots (Contains Wheat, May contain Gluten)
- ½ cup Cheddar Cheese, shredded (Contains Milk)
- 20 g Gravy Spice Blend (Contains Soy, Wheat, May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
- 7 g Cajun Spice Blend (Contains Sulphites, May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
- 7.5 g Vegetable Stock Powder (Contains Soy, Sulphites, May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not Included in Your Delivery:
- 2 tbsp Unsalted Butter (Contains Milk)
- 2 tbsp Milk (Contains Milk)
- ½ tbsp Oil
- 0.38 tsp Salt
- 0.13 tsp Pepper
Nutrition Values (per serving)
- Calories: 790 kcal
- Fat: 48 g (Saturated Fat: 22 g)
- Carbohydrates: 59 g (Sugar: 8 g)
- Dietary Fiber: 6 g
- Protein: 39 g
- Cholesterol: 125 mg
- Sodium: 1690 mg
- Trans Fat: 1 g
- Potassium: 900 mg
- Calcium: 300 mg
- Iron: 2.3 mg
Utensils
- Whisk
- Medium Pot
- Measuring Spoons
- Measuring Cups
- Large Non-Stick Pan
Cooking Steps
- Make Grits: Reduce heat of water to medium. To the pot of boiling water, add 2 tbsp (4 tbsp) butter and stock powder. Whisk cornmeal in slowly. Cook for 1-2 min, whisking constantly, until cornmeal thickens slightly. Reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until cornmeal grains are tender.
- Prep: Meanwhile, core, then cut pepper into 1/2-inch pieces. Pat salmon dry with paper towels. Season with salt, pepper and half the Cajun Spice Blend.
- Cook Salmon and Veggies: Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and mirepoix. Cook for 2 min, stirring often, until beginning to soften. Add salmon and peppers. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through. When salmon is done, break salmon up into large flakes, removing and discarding skin.
- Finish Sauce and Serve: Sprinkle gravy spice blend and remaining Cajun Spice Blend over top. Cook for 1 min, stirring often, until fragrant and well coated. Add 1/2 cup (1 cup) water. Cook for 1-2 min, until sauce thickens. Once grits are tender, stir in cheddar and 2 tbsp (4 tbsp) milk, until cheese is melted, 1 min. Season with salt, to taste. Divide grits between plates. Top with salmon-veggies mixture. Sprinkle with crispy shallots.
Optional Steps:
If you’ve opted to get salmon, pat salmon dry with paper towels. Season the salmon the same way the recipe instructs you to season the shrimp.
When the pan is hot, add 1 tbsp (2 tbsp) oil and mirepoix. Cook for 2 min, stirring often, until beginning to soften. Add salmon and peppers. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through. When salmon is done, break salmon up into large flakes, removing and discarding skin.
Arrange salmon-veggies mixture on top of plates.
