Garlic Infused Grits with Salmon

Poach the salmon fillets in a steam oven or in 3 inches of simmering water. Once the fillets are poached, sprinkle with season salt and black pepper, set aside. If you choose, bake the fillets, pan sear or grill the fillets.

While the salmon is cookings, place the water into a sauce pan along with the finely diced onion and minced garlic cloves bringing it to a boil.

Add the quick cooking grits to the boiling water while stirring. Continue stirring the the grits for about a minute. Reduce the heat to a simmer and simmer for an additional 2 minutes or until the liquid is absorb into the grits. Remove from the heat and stir the whipping cream into the grits.

Heat a large sauté pan on the stove and add enough olive oil to lightly coat the bottom of the pan.

To the sauté pan add the chopped carrots, diced red bell pepper and diced onions. Saute for 3-5 minutes or until very fragrant the carrots are just starting to become tender. Remove from the heat and add the chopped chives and diced tomatoes, gently stirring everything together. Season to taste with season salt and black pepper.

To plate, divide the garlic infused grits between four plates, spooning it onto the center of each plate. Divide the sautéed vegetables between the four plates and gently place the cooked salmon fillets onto the grits, pressing it lightly down. I cooked two artichokes so they were tender and quartered each one adding them to the vegetables while sautéing. Sprinkle each plate with freshly chopped chives and diced to tomatoes to finish. Enjoy!