• 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.

Arrange salmon-veggies mixture on top of plates.