SuperQuick Southern-Style Salmon and Grits

15-Min Meal

Spicy

SuperQuick

with Cheddar Cheese

5 min

Difficulty: 1/3

Cajun

Cozy and comforting are the name of the game with this meal! These cheesy grits and Cajun-spiced salmon will be your new favourite pick when you need dinner on the table in under 15 minutes. Ingredients: Salmon fillets • Sweet bell pepper • Mirepoix (carrot, onion, celery) • Cornmeal (degermed yellow cornmeal) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cajun spice blend (paprika powder, salt, garlic powder, cayenne pepper, black pepper, spices, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Tags

Spicy

SuperQuick

SEO

Ingredients

Salmon Fillets, skin-on

250 g

Cornmeal

0.5 cup

Sweet Bell Pepper

1 unit(s)

Mirepoix

113 g

Crispy Shallots

28 g

Cheddar Cheese, shredded

0.5 cup

Gravy Spice Blend

20 g

Cajun Spice Blend

7 g

Vegetable Stock Powder

7.5 g

Unsalted Butter

2 tbsp

Milk

2 tbsp

Oil

0.5 tbsp

Salt

0.375 tsp

Pepper

0.125 tsp

Preparation

Reduce heat of water to medium.
To the pot of boiling water, add 2 tbsp (4 tbsp) butter and stock powder.
Whisk cornmeal in slowly. Cook for 1-2 min, whisking constantly, until cornmeal thickens slightly. Reduce heat to medium-low. Cook for 10-12 min, stirring occasionally, until cornmeal grains are tender.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Pat salmon dry with paper towels. Season with salt, pepper and half the Cajun Spice Blend.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil and mirepoix. Cook for 2 min, stirring often, until beginning to soften.
Add salmon and peppers. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
When salmon is done, break salmon up into large flakes, removing and discarding skin.

Sprinkle gravy spice blend and remaining Cajun Spice Blend over top. Cook for 1 min, stirring often, until fragrant and well coated.
Add 1/2 cup (1 cup) water. Cook for 1-2 min, until sauce thickens.
Once grits are tender, stir in cheddar and 2 tbsp (4 tbsp) milk, until cheese is melted, 1 min. Season with salt, to taste.
Divide grits between plates. Top with salmon-veggies mixture.
Sprinkle with crispy shallots.

If you've opted to get salmon, pat salmon dry with paper towels. Season the salmon the same way the recipe instructs you to season the shrimp.

When the pan is hot, add 1 tbsp (2 tbsp) oil and mirepoix. Cook for 2 min, stirring often, until beginning to soften. Add salmon and peppers. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.** When salmon is done, break salmon up into large flakes, removing and discarding skin.