Recipe: Delicious Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette

Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette. Roasted Salmon and Beets with Herb Vinaigrette. Place salmon on top of beets. Drizzle with vinaigrette; sprinkle with sliced scallions.

Combine paprika, coriander, cumin, salt and pepper in a small bowl; mix well to combine and set aside. Combine zucchini, red pepper, onion and chickpeas on a large Remove sheet pan from oven; toss vegetables with a spatula. This unassuming salmon didn't really grab anyone's attention while it sat on the table, but once it was tasted, everyone paused and quieted. You can have Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette using 18 ingredients and 9 steps. Here is how you cook it.

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

1. Prepare of Grits.
2. It's 1 cup of whole milk.
3. Prepare 1 cup of water.
4. You need 1 of Kosher salt, to taste.
5. Prepare 1 of Black pepper, to taste.
6. It's 1/2 cup of Riverview Farms grits.
7. It's 1 tbsp of unsalted butter.
8. You need of Salmon.
9. Prepare 12 oz of fresh salmon filet.
10. It's 1 tsp of French Picnic sea salt.
11. Prepare 5 tbsp of extra-virgin olive oil, divided.
12. It's of Sherry Paprika Vinaigrette and Okra.
13. You need 1 tbsp of smoked paprika.
14. Prepare 2 tbsp of sherry vinegar.
15. You need 1/2 tsp of Dijon mustard.
16. It's 1 of Kosher salt, to taste.
17. It's 1 of Black pepper, to taste.
18. It's 8 oz of okra, small.

Season the salmon with salt and pepper and add it to the skillet, skin side up. Spiced Chickpea Bowls with Pickled Beet Tzatziki. Baked Ziti with Sausage, Peppers, and Broccoli Rabe. This salmon is so easy and while super delicious on its own, you can customize it to your taste.

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

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!.

Sprinkle on a little Schichimi Togarashi. 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.