What’s For Dinner?
Barbecued Salmon With Sauteed Spinach Over Jalapeno Cheese Grits
(First star is lowest, fourth star is highest)
IN THE KITCHEN WITH . . . NIKKIA DANIEL, Vinings
Nominated by friend Mia McCorkle:
"I met Nikkia seven years ago when we worked closely together at the same company. She is a single mom who works full time and takes care of her son. Times were tough for her, but during those 'lean' years we spent a lot of time at work and on our lunch hours talking about what she'd made for dinner for herself and her son the previous night. She would describe these wonderful dishes that would make my mouth water while [I was eating] my brown-bag lunch of yogurt and tuna.”
Hands on time: 25 minutes Total time: 35 minutes Serves: 4
FOR THE GRITS:
1 tablespoon butter
1 jalapeno chile, seeded and finely chopped
3 cups chicken stock or canned low-salt chicken or vegetable broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups grated hot pepper Monterey Jack cheese (about 6 ounces)
Salt and pepper to taste
FOR THE SALMON:
4 (5- to 6-ounce) center-cut pieces skinless salmon fillet (about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup barbecue sauce (Nikkia Daniel prefers Stubbs brand)
FOR THE SPINACH:
2/3 cup sliced shallots (2 large)
2 tablespoons olive oil
10 ounces baby spinach (16 cups packed), rinsed but not dried
Salt and pepper to taste
To prepare the salmon: Preheat broiler and place the oven rack so that the broiler pan is about 5 inches from the heat source. Rinse the fish, pat dry and sprinkle each side with salt and pepper. Arrange the fillets on the preheated broiler pan and broil 3 minutes. Turn the fillets over and lightly brush each with the barbecue sauce. Broil until the fish is just turning opaque, about 4 minutes more.
To prepare the spinach: While the salmon broils, cook the shallots in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until shallots begin to brown, 3 to 5 minutes. Add the spinach and cook, stirring occasionally, until the spinach is just wilted, 1 to 2 minutes. Season with salt and pepper.
To serve, spoon the grits into four rimmed plates or pasta bowls, top each with one-fourth of the spinach and a salmon fillet.
Per serving, cheese grits only: 572 calories (percent of calories from fat, 60), 23 grams protein, 35 grams carbohydrates, 1 gram fiber, 38 grams fat (24 grams saturated), 127 milligrams cholesterol, 668 milligrams sodium.
Per serving, salmon only: 176 calories (percent of calories from fat, 28), 29 grams protein, 2 grams carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 74 milligrams cholesterol, 489 milligrams sodium.
Per serving, spinach only: 79 calories (percent of calories from fat, 74), 2 grams protein, 3 grams carbohydrates, 2 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 90 milligrams sodium.