SALMON* Recipe

Inspired by Butcher & The Boar

Time1h

Serves4

fried grit cake, ancho glaze, cilantro-lime beurre blanc

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salmon and Grit Cake

4 pieces salmon fillets

1 cup Grits

4 cups water

2 tablespoons Butter

1 cup Cheddar cheese, shredded

1 cup Cornmeal

2 pieces Eggs

2 tablespoons Ancho chili powder

2 tablespoons olive oil

1 tablespoon cilantro, chopped

2 tablespoons ReaLime juice

1 cup Heavy cream

Method

Cooking Instructions

Prepare the Grits

In a saucepan, bring water to a boil. Add the grits and stir. Reduce heat to low and cook for about 20 minutes, stirring occasionally until thickened. Stir in butter and cheddar cheese until melted and well combined.

Form the Grit Cakes

Once grits are cooked, allow them to cool slightly. Stir in cornmeal and eggs until combined. Shape the mixture into patties. Refrigerate for at least 30 minutes to firm up.

Cook the Grit Cakes

In a skillet, heat olive oil over medium heat. Fry the grits cakes until golden brown on both sides, about 3-4 minutes per side. Remove and keep warm.

Prepare the Salmon

Season the salmon fillets with ancho chili powder, salt, and pepper. In the same skillet, add more olive oil if needed and cook the salmon for about 4-5 minutes per side, or until cooked through and flaky.

Make the Cilantro-Lime Beurre Blanc

In a saucepan, heat heavy cream over medium heat. Once it begins to simmer, reduce heat and whisk in butter gradually until melted and emulsified. Stir in lime juice and chopped cilantro. Season with salt to taste.

Plate the Dish

On each plate, place a grits cake, top with a piece of salmon, and drizzle with cilantro-lime beurre blanc and ancho glaze.