Salmon Over Gritcakes with Tomato Alfredo
Elevate your dinner table with this gourmet delight: Salmon Over Gritcakes with Tomato Alfredo. This recipe pairs crispy cheddar-infused gritcakes with perfectly seared salmon fillets for a stunning balance of textures. Topped with a creamy Tomato Alfredo sauce featuring fresh diced tomatoes, Parmesan, and a hint of red pepper flakes, every bite is a harmonious fusion of rustic Southern charm and indulgent Italian flavors. Ideal for a special dinner or weekend treat, this dish is as visually impressive as it is delicious. Serve it with a garnish of fresh parsley for a vibrant pop of color and added freshness. Whether you're searching for a creative salmon recipe, a unique way to use grits, or the perfect centerpiece for an elegant meal, this dish checks every box.
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 2 cups milk
- 2 cups water
- 4 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil
- 4 pieces salmon fillets
- 1 teaspoon garlic powder
- 2 cups tomatoes (diced)
- 1 cup heavy cream
- 0.5 cup Parmesan cheese (grated)
- 0.25 teaspoon red pepper flakes
- 2 tablespoons parsley (chopped for garnish)
Instructions
Prepare the grits by combining milk, water, and salt in a large pot. Bring to a boil.
Slowly whisk in the stone-ground grits, reduce heat to low, and simmer until thickened, about 15 minutes. Stir frequently.
Remove from heat, stir in 2 tablespoons of butter, shredded cheddar cheese, salt, and black pepper. Let the mixture cool slightly, then spread onto a parchment-lined baking sheet in an even layer about 1/2 inch thick. Refrigerate for 20 minutes until firm.
Once set, use a round cutter or knife to cut out gritcakes. Heat 2 tablespoons of olive oil in a skillet over medium heat and fry the gritcakes until golden and crispy, about 3-4 minutes per side. Set aside.
Season salmon fillets with salt, black pepper, and garlic powder. Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Sear salmon fillets for 4-5 minutes on each side or until cooked through. Remove and set aside.
To prepare the Tomato Alfredo sauce, melt the remaining 2 tablespoons of butter in the skillet. Add diced tomatoes and sauté until softened, about 5 minutes.
Pour in heavy cream, stir, and bring to a gentle simmer. Mix in Parmesan cheese, red pepper flakes, and additional salt to taste. Cook until the sauce thickens, about 5 minutes.
Place gritcakes on serving plates. Top each gritcake with a salmon fillet. Spoon Tomato Alfredo sauce generously over the top.
Garnish with chopped parsley and serve immediately.
Nutrition Facts
Calories |
4631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.2 g | 416% | |
| Saturated Fat | 145.0 g | 725% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 5626 mg | 245% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 36.3 g | ||
| Protein | 213.2 g | 426% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2840 mg | 218% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
