Broiled Salmon Over Parmesan Grits

  • 3/4 C fat-free, less-sodium chicken broth
  • 1/2 tsp. salt
  • 2 Tbs. minced fresh onion
  • 1 garlic clove, minced
  • 1-1/2 C water
  • 1/2 C regular grits
  • 1 tsp. olive oil
  • 2/3 C sliced mushrooms
  • 2 Tbs. grated Parmigiano-Reggiano or fresh Parmesan cheese
  • 4 (6-oz.) salmon fillets (about 1-inch-thick)
  • 1/4 tsp. salt
  • 1/4 tsp. dried thyme
  • 1/4 tsp. black pepper
  • Cooking spray
  • 2 tsp. finely chopped fresh parsley

Combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until onion is tender. Add water; bring to a boil. Gradually add grits, stirring with a whisk until blended. Cover, reduce heat, and simmer 10 minutes or until done.

Preheat broiler.

Heat the oil in a small nonstick skillet over medium-high heat. Add the mushrooms, and sauté for 5 minutes or until golden. Stir mushrooms and cheese into grits. Set aside.

Sprinkle fillets with salt, thyme, and pepper; place the fillets, skin sides down, on a broiler pan coated with cooking spray. Broil for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Spoon 1/2 cup grits on each of 4 plates; top each serving with a fillet. Sprinkle with parsley.

Date Added:July 01, 2003
Source:Cooking Light
Course:Main Course

Broil, Stovetop