Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette
Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, roasted salmon with okra, grits, and sherry paprika vinaigrette. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette is something that I’ve loved my whole life.

Serve salmon and broccoli drizzled with chile vinaigrette. Roasted Salmon and Beets with Herb Vinaigrette. Place salmon on top of beets.

To get started with this particular recipe, we must prepare a few ingredients. You can have roasted salmon with okra, grits, and sherry paprika vinaigrette using 18 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette:
  1. Get Grits
  2. Get 1 cup whole milk
  3. Make ready 1 cup water
  4. Make ready 1 Kosher salt, to taste
  5. Get 1 Black pepper, to taste
  6. Make ready 1/2 cup Riverview Farms grits
  7. Prepare 1 tbsp unsalted butter
  8. Take Salmon
  9. Make ready 12 oz fresh salmon filet
  10. Get 1 tsp French Picnic sea salt
  11. Prepare 5 tbsp extra-virgin olive oil, divided
  12. Take Sherry Paprika Vinaigrette and Okra
  13. Make ready 1 tbsp smoked paprika
  14. Take 2 tbsp sherry vinegar
  15. Take 1/2 tsp Dijon mustard
  16. Get 1 Kosher salt, to taste
  17. Prepare 1 Black pepper, to taste
  18. Prepare 8 oz okra, small

Sear the salmon on a hot griddle pan, turning once to lightly brown on each side. Transfer to the oven for three minutes to finish. Place the tomatoes in a warm dish. Add the juice from the tinned tomatoes, the basil and olive oil to the bowl of roasted tomato juice.

Steps to make Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette:
  1. Preheat oven to 400º degrees.
  2. Combine milk, water, salt, and pepper in a small saucepot. Bring to a simmer over medium heat while occasionally stirring. Stir in the grits with a whisk, and continue to stir as they return - to a simmer.
  3. Lower heat to medium-low, and cook 25-30 minutes. Stir along the bottom every 5 minutes or so with a whisk or wooden spoon to avoid scorching the pot.
  4. While the grits are cooking, season the salmon filets liberally on all sides with the French Picnic sea salt. Coat with 1 tablespoon of olive oil, and place in a small oven safe dish. Let stand at room temperature while you prepare the dressing.
  5. Combine 3 tablespoons of the olive oil with the paprika, vinegar, Dijon, salt and pepper in a sealable container, and shake well to combine.
  6. Once grits have cooked fully, turn off the heat, cover the pot and let rest, covered, on the stove for another 15-20 minutes. Finish by melting in butter while stirring, and adjusting salt - and pepper to taste.
  7. In a small mixing bowl, toss the okra in the remaining olive oil, and season with salt and pepper. Set the bowl aside for later use. Spread okra evenly over a heavy baking sheet. Place salmon - and okra in the oven, preferably with the salmon on the top rack, and okra on the bottom.
  8. Bake the okra and salmon until the salmon is just fully cooked, approximately 15-20 minutes. Fully cooked salmon is opaque, and firm when squeezed gently from the sides. Take the okra out of the oven, and return to the small bowl, and toss immediately in the vinaigrette.
  9. Place a mound of the grits in the center of your plate, and then place a piece of salmon on top. Arrange the dressed okra around the grits and salmon. Enjoy!

Remove from the heat and serve immediately on a bed of Couscous with Roasted Tomato. We've been on a Sherry kick lately, what with Mary's glowing defense of this currently unfashionable wine, and our We were impressed by how well the Sherry went with our deliciously complex garden salad a couple weeks ago and so we were curious to see how well it would work in a vinaigrette. * Note: See the ? Chili Vinaigrette? recipes which are included in this collection. Season the salmon steaks with salt Remove from the heat and serve immediately on a bed of Couscous With Roasted Tomato. Remove the salmon from the brine and pat dry.

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