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salmon and grits with shrimp gravy in a white bowl

The Most Delicious Creole Salmon and Grits

5 from 3 votes
Enjoy delicious creole salmon and grits for breakfast or brunch! This popular dish is full of flavor and easy to make!
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Prep Time 1 hour
Total Time 1 hour
Servings: 4 Serving
Course: Breakfast
Cuisine: American, Creole
Calories: 420
Ingredients Method

Ingredients
  

Salmon & Shrimp
  • 4 6 oz Salmon Filets
  • 1/2 lb Shrimp, peeled and deveined
  • 3 tbsp Grapeseed oil
  • 4 tbsp Bayou City All Purpose
  • 4 tbsp Bayou City Garlic Pepper
Sauce
  • 1 tbsp Butter
  • 1/2 cup Cherry Tomatoes (5oz) sliced in half vertically
  • 2 Garlic Cloves
  • 1 Shallot
  • 1/2 cup White wine
  • 1/2 cup Heavy Cream
  • 1/4 cup Parmesan cheese, grated.
  • 1 tbsp Bayou City Garlic Pepper
  • 1 tbsp Bayou City All Purpose
Grits
  • 4 cups Chicken stock
  • 1 cup Instant grits
  • 1/2 cup Heavy cream
  • 1 tbsp Bayou City All Purpose
  • 1 tbsp Bayou City Garlic Pepper

Method
 

Cook the Salmon & Shrimp
  1. Place Salmon and shrimp in two separate bowls. Drizzle both salmon and shrimp with 1 tbsp grape seed oil each and season with evenly divided Bayou City seasonings (2 tbsp each)
  2. Heat remaining 1 tbsp of grapeseed oil in a med-high heat skillet. Place salmon skin side down (if you leave the skin on) into the skillet and cook for 3 minutes. Flip salmon and cook for another 3 minutes. lower heat to medium and flip salmon one more time and cook for the last 3 minutes or until internal temp reads at least 130 F. Remove salmon and let rest on a resting rack.
  3. In the same skillet over medium heat add the shrimp and sear for about 2 minutes on each side then set aside with the salmon (they will finish cooking in the sauce).
Make the Sauce
  1. Add butter to the same skillet. Once melted, add cherry tomatoes, and let cook until the tomatoes start to release moisture, about 3 minutes. Add in shallot and garlic and cook until fragrant, 1 minute.
  2. Pour in white wine and continuously stir to deglaze the pan, making sure to get the little bits from the bottom of the pan. We call that flavor! Let the wine reduce by half on medium heat.
  3. Slowly add cream to the skillet, making sure to fully incorporate into the white wine. Bring to a simmer, add parmesan cheese, and continue to cook until sauce thickens.
  4. Once your sauce has reached the right consistency return the shrimp to the skillet and nestle into the sauce simmering until the shrimp are fully cooked, about 3 minutes.   
  5. Remove from heat and add chopped parsley and season with Bayou city all-purpose to taste.
Make the Grits
  1. Bring the chicken stock to a boil and then stir in grits with a heavy pinch of salt. 
  2. Lower heat the med-low and cover. Cook for 5-7 minutes, until thickened but still a bit loose making sure to stir occasionally. Season with Bayou City All Purpose
  3. Remove from heat and add heavy cream, season with bayou City Seasonings to taste.
  4. Serve the sauce and salmon over grits!