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INGREDIENTS:
For the salmon wet rub:
3 tbsp. olive oil
1 tsp.ground chipotle chili pepper
1/4 tsp. black pepper
1 tsp. salt
2 tbsp. fresh squeezed lime juice
4 6z. salmon fillets
For the salsa:
1 (about 1 1/4 cup) large mango, diced
1 (about 1 1/4 cup) peach, diced
1/4 cup chopped purple onion
1/4 cup chopped cilantro
2 1/2 ore more of fresh squeezed lime juice *
1/8 tsp. ground chipotle chili pepper
1/8 tsp. salt
For the grits:
1 cup quick 5-minute grits, uncooked
2 cups water
2 cups whole milk or half and half
1 tsp. salt
3 tbsp. butter
INSTRUCTIONS:
Combine all the salmon rub ingredients, minus the salmon, in a small bowl. Rub onto both sides of the salmon. Set aside to rest for 15 minutes.
Combine all of the salsa ingredients in a mixing bowl. Stir to combine. Set aside.
Preheat grill to medium high. Place salmon with the skinless side down if using fillets with skin. Cover and grill for 4-6 minutes or until salmon is cooked 50%-60% percent up the sides. Turn over and cook of 4-6 minutes longer or until the sides are cooked through. Do not over cook. Allow to cool 5 minutes before serving.
Heat water and milk to slight boil. If it comes to a hard boil, remove from heat immediately to prevent boiling over. Reduce heat to medium low and gradually stir in grits. Cover. Cook, stirring occasionally, for 5 to 7 minutes, or until grits are soft and creamy.
To serve, place a scoop of grits at a bottom of a serving bowl. Top with salmon fillet and scoop of salsa.
Makes 4 servings
*Notes:
1) Adjust the amount of lime juice according to the sweetness of the mango and peach. Super sweet fruit will require more lime juice as you want to have an equal ratio of sweet/sour taste.
2) For a shortcut, use canned mango and peaches, drained.
3) Grits may thicken upon standing. Add a splash of milk to restore creaminess.
4) Add more chipotle chili pepper if you like heat.
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