Salmon over Gritcakes With Tomato Alfredo

"This is a delicious combination. It is a take on a meal that I had at the Center Street Grill in Williamsburg, VA. It is great served with steamed broccoli."
 
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photo by Lawsome photo by Lawsome
photo by Lawsome
Ready In:
1hr
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Stir together the grits - salt in a microwaveable bowl and microwave for 1 min and 30 seconds or until thickened.
  • Stir in cheese.
  • Pour the grits into greased muffin cups, about 2/3 of an inch deep. (I a silicone muffin "tin").
  • Chill for several hours, until completely chilled.
  • Slide a knife around the edge of the grits, and try to pop out whole. (That's where the silicone came in).
  • Place cakes on a greased cookie sheet and bake at 350 for about 10 minutes per side.
  • Check to make sure it is golden brown, flip, and bake until the other side is golden.
  • Rub the salmon with the olive oil and top with the salt and pepper.
  • Broil skin side down for about 15 min or until desired doneness.
  • Slide a spatula under the salmon; it should separate easily from the skin.
  • Heat the half and half, cream cheese and parmesan in a small saucepan over low-med heat until thickens slightly and comes together.
  • Salt alfredo to taste.
  • Chop the tomato, rid of most of seeds/juice, and add to the alfredo.
  • Place gritcake on plate, top with half a fillet pour the tomato alfredo over top.

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Reviews

  1. Outstanding! If I could give this more stars I would. This recipe goes together very easily. It looks like a lot of steps but really is fast. The combination of the rich salmon with the luscious sauce over the creamy/crunchy polenta is just superb. Thank you so much for sharing this recipe!
     
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<p>Favorite Restaurants and Dishes: <br />Brio Tuscan Grill - Frontenac, MO <br /> -Potatoes Brio <br /> -Bistecca Salad(with chopped lettuce) <br />Harry's Seafood - Jacksonville, FL <br /> -Seafood Linguine <br />Cardwell's - Frontenac, MO <br /> -Chips with homemade sauces <br />Hayashi - Bloomington, IL <br /> -Shrimp Tempura <br /> -Unagi Maki <br />The Park Bench - Quincy, IL <br /> -Ham, Spinach &amp; Swiss Quiche <br /> -Creamy Mushroom Soup <br /> -Veggie Sandwich <br />The Water Grill - Los Angeles, CA <br /> -Clam Chowder <br />Juniper Grill - St. Louis, MO [No longer in business] <br /> -Filet Mignon with Cabernet Sauce <br /> -Corn Chowder <br /> -Brioche Bread Pudding <br />Eleven Eleven Mississippi - St. Louis, MO <br /> -Ribeye with Tillamook Cheddar Gratin <br /> -Seasonal Mushrooms with puff pastry <br />St. Louis Bubble Tea - University City, MO <br /> -Strawberry Yogurt Snow with Boba <br /> -Crispy Chicken <br /> -Combo lo mein (with pepper flakes) <br />Pop's Pizza - Quincy, IL <br /> -Pepperoni Stromboli <br /> -Cheese sticks with alfredo sauce on crust <br /> -Dessert pizza <br />Pi - St. Louis, MO <br /> - Southside Classico Deep Dish <br /> - Thin Crust Pepperoni <br />Terrene - St. Louis, MO <br /> - Mixed Fry <br />Heaven on Seven - Chicago, IL <br /> - Shrimp Po'Boy <br /> - Shrimp Corn Chowder <br />Kampai - St. Louis, MO <br /> - Yummy Roll <br />Rooster - St. Louis, MO <br /> - Slinger <br />Sqwires - St. Louis, MO <br /> - Pecan-Crusted Rainbow Trout with Mashed Potatoes <br />The Brown Hotel - Louisville, KY <br /> - Hot Brown <br />The Gumbo Shop, Rock Hill, MO <br /> - Blackened Catfish with Jambalaya <br /> - Shrimp Po' Boy</p>
 
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