BBQ Salmon, Cheesy Grits and Sauteed Spinach

BBQ Salmon, Cheesy Grits and Sauteed Spinach

INGREDIENTS

Salmon:

• 2 Salmon Fillets

• 2 tsp BBQ Sauce, divided

• 1 tsp BBQ Spice

Cheese Grits:

• 1 2/3 Cups Water

• 1/8 tsp Kosher Salt

• 2 oz Grits

• 1 oz Shredded Cheddar Cheese

Spinach :

• 1 ½ tsp Oil

• ½ tsp Garlic Cloves, minced

• 10 ½ oz Fresh Spinach

• 1/8 tsp Kosher Salt

• 1/8 tsp Black Pepper

DIRECTIONS

1. Place salmon fillets on a lined sheet tray. Spread ½ tsp BBQ sauce over each salmon fillet.

2. Place a skillet on the stove and turn the heat to medium. Place the salmon face side down and cook for 3 minutes on each side, or until the internal temperature reaches 145 degrees. Once salmon is done cooking, brush with remaining 1 tsp BBQ sauce.

3. Start the grits by bringing the water and salt to a rolling boil. Slowly pour the grits in while stirring constantly. Return to a boil, reduce the heat, cover and cook slowly for 25 to 30 minutes stirring constantly until thickened. Stir in the cheese until the cheese is fully combined.

4. Heat the oil in a skillet and sauté the minced garlic cloves. When they begin to brown, add the spinach just until it wilts for about 3 minutes. Season with salt and pepper.

5. Time to assemble! Place a spoonful of grits on the plate. Lay a BBQ salmon on top of the grits then place a spoonful of spinach next to the grits.

6. Enjoy!

By Jason Anderson, Boone Health Chef