Salmon and Cheesy Grits Recipe

Bottom line, these Salmon and Cheesy Grits are THE BOMB! Ever since I posted the preview on Instagram, everyone has been BEGGING me for the recipe! Well, the wait is over my friends. The recipe is here!

I’m a country girl at heart. I grew up eating ALL the comfort food. I’m proud to share a piece of me with you in this hearty recipe. I grew up eating grits and bacon for breakfast at least once a week. I love that I was able to put together a familiar recipe with something fresh and new.

Why  Salmon and Cheesy Grits?

If you read my Salmon and Artichoke Salad post on Monday, then you know this week’s recipes were inspired by my dissatisfaction with salmon. Its not the fish itself, but the boring way it is normally prepared. I challenged myself to come up with a few fun recipes including the salmon I purchased at Central Market!

I’ve always been a HUGE fan of shrimp and grits. When I woke up Monday morning with leftover salmon, I was STOKED that my southern brain told me to throw it on some cheesy grits. I’m a comfort food lover so this recipe really makes my tummy giggle.

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Julia Turshen's Radicchio + Roasted Squash Salad

Ingredients

• 3lb butternut squash, halved lengthwise, tough skin peeled, seeded, and cut into 1-in pieces
• 3/4 cup olive oil
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp Dijon mustard
• 1 Tbsp honey or maple syrup
• 1/4 cup apple cider vinegar
• 1 garlic clove, minced
• 3 heads radicchio, cored and thinly sliced

Instructions

1. Position one rack in the center of your oven and a second rack in the top third and preheat to 400 degrees F. Line two sheet pans with parchment paper.
2. Divide the squash evenly between the prepared pans, then drizzle each pan with 2 Tbsp of the olive oil and season generously with salt and pepper. Use your hands to toss everything.
3. Roast the squash, stirring once or twice along the way and switching the pans between the racks and rotating them back to front halfway through the roasting, until softened and browned, about 30 minutes. Set the squash aside to cool down a bit.
4. In a large bowl, whisk together the mustard, honey, vinegar, and garlic. While whisking constantly, slowly, drizzle in the remaining 1/2 cup olive oil to make a dressing. Season to taste with salt and pepper. Add the reserved squash and the radicchio to the bowl and use your hands to combine everything gently (messy, but fun).
5. Transfer the salad to a serving platter and serve immediately ( or withing a few hours; it holds well at room temperature.

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gingermarieblog

I'm a twenty-something lifestyle blogger who tries not to take life too seriously. I think laughing and running are the cure to everything especially when its done in a new city. I think a balanced diet is important, and that they're much easier when they include chocolate. :)