Salmon Grit Cake Recipe

Cook grits

In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle boil. Whisk in 1 cup coarse ground corn grits slowly to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 20–25 minutes (longer if using very coarse grits).

Finish grits

Stir in 2 tbs unsalted butter, 1 cup grated sharp cheddar, 1 tsp salt and 1/2 tsp black pepper until butter and cheese melt and combine. Taste and adjust seasoning. Remove from heat and let cool slightly, about 10 minutes.

Form cakes

Stir in the 2 beaten eggs to bind the grits. Spoon the warm grits into an 8x8-inch pan (or small baking dish) lined with parchment and spread to an even 1/2–3/4-inch thickness. Press firmly and refrigerate until fully set, at least 1 hour (can be chilled up to overnight).

Prep for frying

When set, turn the grit slab out onto a cutting board. Cut into 8 equal squares (or rounds with a cutter). Dredge each cake lightly in 1/2 cup all-purpose flour, shaking off excess.

Pan-fry grit cakes

Heat 3–4 tbs (about 0.75 cups) vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Fry grit cakes in batches 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack or paper towel-lined plate to drain and keep warm in a low oven (200°F / 95°C) while finishing remaining components.

Season salmon

Toss salmon cubes with 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Let sit 5–10 minutes to marinate briefly.

Sear salmon

Heat a separate skillet over medium-high heat with a small slick of oil. Sear salmon cubes in a single layer 1–2 minutes per side until just cooked through and lightly browned (they should still be moist inside). Avoid overcooking. Remove from pan and set aside on a plate; keep warm.

Sauté aromatics and mushrooms

In the skillet used for salmon (wipe if needed) add 2 tbs unsalted butter and 1 tsp olive oil over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they release liquid and begin to brown, about 6–8 minutes. Add 1 minced shallot, 3 cloves minced garlic and the finely diced jalapeño; cook 1–2 minutes until fragrant.

Deglaze and thicken

Sprinkle 1 tsp all-purpose flour over the mushrooms, stir to coat and cook 30 seconds. Deglaze the pan with 1/4 cup dry white wine or chicken stock, scraping up browned bits. Allow liquid to reduce by half, about 1–2 minutes.

Finish sauce

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently until sauce thickens enough to coat the back of a spoon, about 3–5 minutes. Stir in 1/2 cup grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If sauce becomes too thick, thin with 1–2 tbs water or stock.

Combine with salmon

Return the seared salmon bites to the sauce and gently warm through for 1 minute so salmon is coated but not broken up. Remove from heat.

Assemble

Place one golden grit cake on each serving plate. Spoon a generous ladle of the mushroom garlic cream sauce over the grit cake, arranging 3 salmon bites atop each cake so they sit in the sauce.

Top and garnish

Sprinkle about 1 tbsp chopped fresh parsley and a portion of the sliced green onions over each plate. Add about 1 tbsp extra shredded cheddar to the sauce/topping for an extra cheesy finish, if desired. Serve with lemon wedges on the side for brightening.

Serve

Serve immediately while grit cakes are crisp and sauce is warm. Enjoy.