I made this with grits flavored with a little cream cheese, milk, tabasco and Parmesan cheese (I much prefer the consistency of thick grits to that of Polenta and grits are fabulous with salmon!). The flavor combinations made this one of my favorite meals. The salmon was awesome and the corn relish added a delicious topping that really made the meal! Superb! Tip: If you don't like to eat the salmon skin, leave it on for the cooking because it helps keep the fish tender. It just peels right off after cooking. Kosher salt and fresh cracked pepper on the fish is much better than regular salt and pepper. Cajun seasoning would also be really good on the fish.
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I made this with grits flavored with a little cream cheese, milk, tabasco and Parmesan cheese...