Blackened Salmon with Cheddar Grits

Blackened Salmon with Cheddar Grits

Five in 25

Serves 2

Five Ingredients

2 six-eight oz salmon filets

Blackening seasoning (to taste)

½ cup quick-cooking grits

4 T unsalted butter

4 oz freshly grated cheddar cheese

From the Pantry

2 T olive oil

Set oven to air-fry or convection at 450 F.

Brush an aluminum foil lined sheet tray with 1 T olive oil. Lay down the salmon filets and pat dry. Brush with the other 1 T olive oil and sprinkle with blackening seasoning to taste. Bake for 8-12 minutes or until cooked to your liking. Cook time will depend greatly on the thickness of the salmon and your oven. We recommend pulling at 135F internally for medium.

While the salmon cooks, bring 2 cups of water to a boil and season lightly with salt. Add in the grits and whisk thoroughly. Reduce heat to a bare simmer and cook, lid on, for 5 minutes or based on your package directions. Remove lid and add the butter and whisk until it is melted and combined. Remove from heat and stir in the grated cheese.

Serve grits in a wide bowl or plate topped with a salmon filet. Optionally you can garnish with thinly sliced scallions or a squeeze of fresh lemon juice.