Going through the picture archives and realized this delicious dish was never posted to the blog! I don't know how that happened because it was certainly worthy.
4 - 6 oz. salmon filets
1 - 2 T. canola oil
1/2 t. granulated garlic
1/2 t. onion powder
1/2 t. salt
1/2 t. freshly ground black pepper
1/2 t. ground cumin
1/4 t. cayenne pepper
Mix spices together in a small bowl. Rinse and pat dry salmon filets.
Coat filets with spice rub and let rest for a few minutes.
Heat oil in a large grill pan or cast iron skillet over high heat. Cook salmon until you have a nice browned crust on both sides and the fish flakes easily.
The recipe for the grits is from Bon Appetit December 2009.
2 T. butter
2 cups fresh corn kernels or frozen, thawed
1 medium onion, chopped
5 cups water
2 cups whole milk
1 t. Kosher salt
1 t. coarsely ground black pepper
1 1/2 cups quick-cooking white hominy grits
2 cups (packed) grated rindless smoked Gouda cheese (about 8 ounces)
1 T. chopped canned chipotle in adobo sauce
Chopped fresh cilantro
Over medium-high heat, melt butter in a large, heavy saucepan. Add corn and onion; saute until onion is golden, about 10 minutes. Add water, milk, salt and pepper, then bring to boil. Gradually add grits in a steady stream while whisking and continue to whisk until mixture is smooth and returns to boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes. Mix in cheese and chipotle chiles, and stir until cheese melts.
Transfer grits to a shallow bowl to serve. Sprinkle cilantro over the top.