CRISPY SALMON AND WILD MUSHROOMS OVER CREAMY PARMESAN GRITS

Lucky Pelican Bistro

luckypelicanbistro.com

Trademarked as a legend to the locals, Lucky Pelican is often packed with hungry Floridians standing by ready to swipe their bacon-wrapped scallop “poppers” through tangy homemade barbeque sauce. The eatery’s menu is expansive, but the prices are reasonable, which can make it tough to decide between humble handhelds like blackened shrimp tacos with toasted pumpkin seeds and creamy Baja sauce or upscale plates like rich swordfish marsala with meaty mushrooms and caramelized onions.

Ingredients

4T unsalted butter, divided

5T olive oil, divided

1c wild mushrooms, sliced, such as oyster or shiitake (about 4oz)

1¼t coarse salt, divided

¼c shallots, minced

3 large cloves garlic, minced

3c low-sodium chicken stock

1c stone-ground grits

1/3c plus 2T grated ParmigianoReggiano cheese, divided ¼c heavy cream

¾t freshly-ground black pepper, divided (4) 6oz salmon fillets, skin-on 1T fresh thyme, chopped

In a medium skillet over medium-high heat, add 1 tbsp butter and 1 tbsp olive oil. When the oil and butter begin to sizzle, add the mushrooms and sauté until golden brown and lightly crispy, about 2 minutes. Season with ¼ tsp salt and set aside.

In a large saucepan over medium heat, add the remaining butter. When the butter begins to foam, add the shallots and garlic and sauté until very fragrant, about 1 minute. Stir in ½ tsp salt, add the chicken broth, and bring to a boil. Gradually whisk in the grits and then cook over moderately low heat, whisking often, until the grits are thick and tender, about 30 minutes.

Fold in the parmesan, heavy cream, and ½ tsp pepper. Season to taste with additional salt if necessary. Keep warm on low heat while you prep the salmon. Preheat the broiler to high, and line a baking sheet with parchment paper. Evenly drizzle both sides of the salmon fillets with 2 tbsp olive oil, and season with ½ tsp salt and ¼ tsp pepper. Place each piece on the baking sheet skin side up.

Broil until the skin is crispy and the salmon is cooked to your liking, about 8 to 10 minutes for flaky and medium-rare. Divide the grits among plates and top with the salmon (crispy skin side up), sautéed mushrooms, fresh thyme, remaining parmesan, and a drizzle of the remaining olive oil.

Follow the natives lead by checking out the chalkboard specials for surprises like sake glazed sea bass served with an exquisite miso butter over griddled ginger vegetable pancakes.

Walt’s Fish Market

waltsfishmarketrestaurant.com

With roots that date back to 1918 and a promise that “the fish they sell today was sleeping in the Gulf last night,” this ever-reliable tiki bar, restaurant, and take-home market is a crucial part of Sarasota’s seafood scene. Charmingly divey elements like the thatched roof, neon lights, and nearly-15-foot mounted marlin give the fish house legit vacation vibes, but when it comes to their boat-to-market products, they don’t play around. The freshness of the seafood is unmatched, and particular standouts include the grouper sandwich on ciabatta with key lime tartar sauce and the Captain’s Platter: a lobster tailed paired with red snapper and grilled scallops.