Monday, August 27, 2012

Weeknight Salmon with Grits and Greens

Does it hold true in the blog world that absence makes the heart grow fonder? Probably not… damn. My real world job has been just that lately, a job. Said job also has me coming to you from a plane to the west coast. There are lunches to be sold people!

With busy times like these, it’s good to have a few easy, healthy recipes up your cute three-quarter, stripey sleeve. Fish is great for occasions like this and when you add greens, you’ll sound like one of those healthy meal examples newly-thinned celebs give in magazines. Except that this is way tastier than “grilled chicken and salad with 6.5 almonds” every day for lunch. Annnnnnd… it has grits to keep you grounded in the reality of your non-famous, slightly soft rear end.

I know I’m not the only one jumping on this bandwagon, but kale is delicious. It’s a bit of a “gateway green” too; meaning once you get down with kale, you’ll find yourself seeking all sorts of other leafy lovers like mustard greens or chard. And let me tell you, these foods are seriously good for you.

 Still working on this evening lighting situation. Your patience and unwavering blog love is appreciated.

Weeknight Salmon with Grits and Greens
1-2lbs salmon
1 teaspoon grapeseed oil (or any other neutral oil)
2 tablespoons BBQ spice
4 heaping cups kale, loosely chopped
2 cloves garlic, minced
2 tablespoons olive oil
3 tablespoons water
1 cup grits (preferably stone ground)
1 can jalapenos
2 tablespoons butter

Start by heating broiler and boiling water for grits (follow package instructions, as quantities may vary based on the type of grits you purchase). Cover a cookie sheet in aluminum foil and place salmon. Brush salmon with grapeseed oil and season both sides with spice mix. Broil salmon for 6-8 minutes, until firm (depending on the thickness of your fish). Tip: Lightly poke your salmon with a fork and if it flakes, it’s cooked all the way.

Continue cooking grits in accordance with the package instructions. In the last 10 minutes, add jalapenos and butter.

When your grits are 5 minutes from being done, heat olive oil in a large, deep pan over medium heat. When hot, add garlic and stir until aromatic. Add greens and use tongs to toss and distribute garlic and oil. Saute for 2 minutes, then add water and cover for another 2 minutes.

Serve immediately.

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