Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette. Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. Smoked Paprika Roasted Salmon with Wilted Spinach. Roasted Salmon and Beets with Herb Vinaigrette.
Lightly brush the salmon on both sides with olive oil and season with Remove from oven and immediately drizzle with lemon vinaigrette, and sprinkle with chopped parsley and capers.
Add Parmigiano-Reggiano cheese and heavy cream to grits and stir until well combined.
Meanwhile, preheat a cast iron skillet over medium heat and season salmon filets with kosher salt and pepper.
You can cook Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette using 18 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette
- It's of Grits.
- Prepare 1 cup of whole milk.
- It's 1 cup of water.
- You need 1 of Kosher salt, to taste.
- It's 1 of Black pepper, to taste.
- Prepare 1/2 cup of Riverview Farms grits.
- You need 1 tbsp of unsalted butter.
- It's of Salmon.
- Prepare 12 oz of fresh salmon filet.
- It's 1 tsp of French Picnic sea salt.
- You need 5 tbsp of extra-virgin olive oil, divided.
- Prepare of Sherry Paprika Vinaigrette and Okra.
- It's 1 tbsp of smoked paprika.
- Prepare 2 tbsp of sherry vinegar.
- You need 1/2 tsp of Dijon mustard.
- Prepare 1 of Kosher salt, to taste.
- It's 1 of Black pepper, to taste.
- It's 8 oz of okra, small.
A light and tasty meal that is easy to prepare. Lots of bold flavors add to the richness of salmon. Season salmon with salt and pepper. Sear the salmon on a hot griddle pan, turning once to lightly brown on each side.
Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette instructions
- Preheat oven to 400º degrees..
- Combine milk, water, salt, and pepper in a small saucepot. Bring to a simmer over medium heat while occasionally stirring. Stir in the grits with a whisk, and continue to stir as they return to a simmer..
- Lower heat to medium-low, and cook 25-30 minutes. Stir along the bottom every 5 minutes or so with a whisk or wooden spoon to avoid scorching the pot..
- While the grits are cooking, season the salmon filets liberally on all sides with the French Picnic sea salt. Coat with 1 tablespoon of olive oil, and place in a small oven safe dish. Let stand at room temperature while you prepare the dressing..
- Combine 3 tablespoons of the olive oil with the paprika, vinegar, Dijon, salt and pepper in a sealable container, and shake well to combine..
- Once grits have cooked fully, turn off the heat, cover the pot and let rest, covered, on the stove for another 15-20 minutes. Finish by melting in butter while stirring, and adjusting salt and pepper to taste..
- In a small mixing bowl, toss the okra in the remaining olive oil, and season with salt and pepper. Set the bowl aside for later use. Spread okra evenly over a heavy baking sheet. Place salmon and okra in the oven, preferably with the salmon on the top rack, and okra on the bottom..
- Bake the okra and salmon until the salmon is just fully cooked, approximately 15-20 minutes. Fully cooked salmon is opaque, and firm when squeezed gently from the sides. Take the okra out of the oven, and return to the small bowl, and toss immediately in the vinaigrette..
- Place a mound of the grits in the center of your plate, and then place a piece of salmon on top. Arrange the dressed okra around the grits and salmon. Enjoy!.
Transfer to the oven for three minutes to finish. Place the tomatoes in a warm dish. Add the juice from the tinned tomatoes, the basil and olive oil to the bowl of roasted tomato juice. Orange Glazed Salmon Recipe with Rosemary - Cooking Classy. Perfectly pan seared salmon fillets covered with a bright and zesty orange pan sauce.
