• Ingredients: 26
  • Serves: 4

Salmon with grits and caper-cream sauce with 7-ounce skinless salmon fillets, olive oil.


Cookie crust

  • 1/3 cup coarsely chopped pecans
  • 1/4 cup sugar
  • 1 1/4 cups all purpose flour
  • 1/4 tsp. salt
  • 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes

Pecan topping

Nectarines and glaze

  • 1/3 cup apricot preserves
  • 1 tbsp. water

For the rub (optional)

For the barbecue


  1. Step 1 Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and sauté until garlic begins to color, about 1 minute.

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  2. Step 2 Add white wine and simmer until reduced by half, about 1 minute. Add whipping cream and bring to boil.

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  3. Step 3 Reduce heat to medium and simmer until sauce thickens enough to coat back of spoon, about 10 minutes.
  4. Step 4 Bring half and half, 1/2 cup water, and salt to boil in heavy large saucepan. Gradually whisk in instant grits.

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  5. Step 5 Reduce heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes.
  6. Step 6 Add Monterey Jack cheese and stir until melted and smooth. Season grits to taste with salt and pepper.

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  7. Step 7 Meanwhile, brush salmon with oil, then sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat.

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  8. Step 8 Place spoonful of grits in center of each of 4 shallow bowls. Spoon sauce around grits. Top grits and sauce with salmon and serve.

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Nutrition information

Calories 1,119 Carbohydrates 13 g (4%)
Fat 90 g (139%) Protein 62 g (123%)
Saturated Fat 44 g (222%) Sodium 970 mg (40%)
Polyunsaturated Fat 10 g Fiber 0 g (2%)
Monounsaturated Fat 27 g Cholesterol 309 mg (103%)