Salmon Over Gritcakes With Tomato Alfredo

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/3 cup quick-cooking grits
• 1 cup milk
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground red pepper
• 1/4 teaspoon salt
• 1/4 cup cheddar cheese
• 2 medium salmon fillets
• 1 pinch salt
• ground pepper
• 1 tablespoon olive oil
• 2/3 cup half-and-half
• 2 ounces cream cheese
• 1/3 cup parmesan cheese
• 1 tomato

Recipe

• 1 stir together the grits - salt in a microwaveable bowl and microwave for 1 min and 30 seconds or until thickened.
• 2 stir in cheese.
• 3 pour the grits into greased muffin cups, about 2/3 of an inch deep. (i a silicone muffin "tin").
• 4 chill for several hours, until completely chilled.
• 5 slide a knife around the edge of the grits, and try to pop out whole. (that's where the silicone came in).
• 6 place cakes on a greased cookie sheet and bake at 350 for about 10 minutes per side.
• 7 check to make sure it is golden brown, flip, and bake until the other side is golden.
• 8 rub the salmon with the olive oil and top with the salt and pepper.
• 9 broil skin side down for about 15 min or until desired doneness.
• 10 slide a spatula under the salmon; it should separate easily from the skin.
• 11 heat the half and half, cream cheese and parmesan in a small saucepan over low-med heat until thickens slightly and comes together.
• 12 salt alfredo to taste.
• 13 chop the tomato, rid of most of seeds/juice, and add to the alfredo.
• 14 place gritcake on plate, top with half a fillet pour the tomato alfredo over top.