sauteed salmon

Salmon & Grits In Garlic/Lime Butter

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I prepare  grits quite often, usually buttery cheese grits, which are so rich, so good and so bad for you-if you eat large portions (which I tend to do) 😦 .
Lately I use mostly instant grits and I am happy with the results, as long as I add enough butter (and enough grated cheese when preparing cheese grits). For me, the extra cooking time to use non-instant just does not justify the small difference in texture and taste. But today I made plain grits without cheese, just seasoned with kosher salt and cayenne pepper and a sinful amount of unsalted butter. I also made the grits a bit more dry than usual, since there was added fat and moisture from the garlic/lime butter which I spooned over the sauteed salmon and grits at plating time. The salad dressed in yogurt gave a pleasant tang and additional texture to the dish.
While sauteing the salmon I was looking forward to the crispy skin, but Bella loves the skin even more than I do so I let her have it (along with half the salmon) 🙂
All around, a very delicious lunch, easy to prepare and full of flavor and different textures.
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Bon Appetit !   Live is Good !
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All about Grits
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More Grits on ChefsOpinion
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Watch my friend  Mark Dowling  prepare “Instant Cheese Grits”
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P.S.
Notice in the pictures of the broken up salmon below how very juicy the fish is, even when cooked well done. Well done fish is never dry when properly cooked to the right temperature. Unfortunately, this is not taught anymore to our young “Chefs”, most of whom think that all fish has to be served raw in order to not be dry (Don’t even get me started on parasites…..)
But if you insist on eating raw and/or under-cooked fish, you might want to read this : About fish diseases and parasites

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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