Barbecued Salmon With Sauteed Spinach Over Jalapeno Cheese Grits

Southern Kitchen
Barbecued Salmon With Sauteed Spinach Over Jalapeno Cheese Grits

Serves: 4

Hands On Time: 25 minutes

Total Time: 35 minutes



1 tablespoon unsalted butter

1 jalapeno, seeded and finely chopped

3 cups homemade chicken stock or canned low-sodium chicken or vegetable broth

1 cup heavy cream

1 cup quick-cooking grits

1 1/2 cups grated pepper Jack cheese (about 6 ounces)

Salt and freshly ground black pepper


4 (5- to 6-ounce) center-cut skinless salmon fillets, each about 1 1/2 inches thick

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup bottled barbecue sauce


2/3 cup sliced shallots

2 tablespoons extra-virgin olive oil

10 ounces baby spinach, rinsed but not dried

Salt and freshly ground black pepper


To prepare the grits: Melt the butter in a heavy saucepan over medium-high heat. Add jalapeno pepper and saute about 3 minutes. Add the stock and cream and bring to boil. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Add cheese to grits; stir until cheese melts. Season with salt and pepper. Set aside and keep warm.

To prepare the salmon: Preheat broiler and place the oven rack so that the broiler pan is about 5 inches from the heat source. Rinse the fish, pat dry and sprinkle each side with salt and pepper. Arrange the fillets on the preheated broiler pan and broil 3 minutes. Turn the fillets over and lightly brush each with the barbecue sauce. Broil until the fish is just turning opaque, about 4 minutes more.

To prepare the spinach: While the salmon broils, cook the shallots in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until shallots begin to brown, 3 to 5 minutes. Add the spinach and cook, stirring occasionally, until the spinach is just wilted, 1 to 2 minutes. Season with salt and pepper.

To serve, spoon the grits into four rimmed plates or pasta bowls, top each with one-fourth of the spinach and a salmon fillet.


Per serving, entire recipe: 827 calories (percent of calories from fat, 55), 54 grams protein, 40 grams carbohydrates, 3 grams fiber, 50 grams fat (25 grams saturated), 201 milligrams cholesterol, 1,247 milligrams sodium.

Per serving, cheese grits only: 572 calories (percent of calories from fat, 60), 23 grams protein, 35 grams carbohydrates, 1 gram fiber, 38 grams fat (24 grams saturated), 127 milligrams cholesterol, 668 milligrams sodium.

Per serving, salmon only: 176 calories (percent of calories from fat, 28), 29 grams protein, 2 grams carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 74 milligrams cholesterol, 489 milligrams sodium.

Per serving, spinach only: 79 calories (percent of calories from fat, 74), 2 grams protein, 3 grams carbohydrates, 2 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 90 milligrams sodium.

About the recipe

Sautee the jalapeno in a separate pan and stir it into the individual servings, according to heat preference. We prefer Stubbs barbecue sauce in this recipe.

Recipe courtesy of Nikkia Daniel.