Broiled Salmon Over Parmesan Grits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
2 tablespoons minced fresh onion |
1 garlic clove, minced |
1 1/2 cups water |
1/2 cup regular grits |
1 teaspoon olive oil |
2/3 cup sliced mushrooms |
2 tablespoons grated parmigiano-reggiano or fresh parmesan cheese |
4 (6-ounce) salmon fillets (about 1 inch thick) |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon black pepper |
cooking spray |
2 teaspoons finely chopped fresh parsley |
Directions:
1. Combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until onion is tender. Add water; bring to a boil. Gradually add grits, stirring with a whisk until blended. Cover, reduce heat, and simmer 10 minutes or until done.
2. Preheat broiler.
3. Heat the oil in a small nonstick skillet over medium-high heat. Add the mushrooms, and sauté for 5 minutes or until golden. Stir mushrooms and cheese into grits. Set aside.
4. Sprinkle fillets with salt, thyme, and pepper; place the fillets, skin sides down, on a broiler pan coated with cooking spray. Broil for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Spoon 1/2 cup grits on each of 4 plates; top each serving with a fillet. Sprinkle with parsley.
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