Blackened Salmon and Cheese Grits

  • 2 tbsp olive oil (divided)
  • 2  boneless skinless salmon filets
  • 2 tbsp Cooking With Greens Creole Blend
  • 1/2 tbsp Cooking With Greens No Salt Sweet Smoke Blend
  • 1/4 tsp lemon juice


  • 1/2 Cup quick-cooking (5-minute) grits
  • 2 Cup chicken broth
  • 1/2 Cup heavy cream 
  • 2 tbsp butter
  • 1/2 tsp Cooking With Greens Pink Himalayan seasoning blend
  • 1/2 tsp Cooking With Greens Creole seasoning blend
  • 1/2 Cup shredded cheese
  • 1 Tbsp (or more) chopped chives


Quick Cheese Grits

Add broth, cream, butter, and seasonings to a saucepan with a lid. Bring to a boil over medium-high heat, then whisk in grits. Cover and reduce heat to medium-low. Allow grits to cook until tender, stirring occasionally. You may need to add more liquid. Cook salmon while grits are cooking. When they’re tender and have reached your desired consistency, remove from heat and whisk in the cheese and chives. Cover again until ready to serve. If that’s more than just a couple of minutes, whisk again before serving.

Blackened Salmon

Rub one Tbsp of olive oil all over the salmon. Sprinkle generously with creole blend, followed by smoke blend. Preheat a pan over medium-high heat. Drizzle in the remaining olive oil and immediately add salmon, skin side down if you plan to eat the skin. Cook about 5-7 minutes, or until a white line forms in the center, then flip with a spatula.Allow the salmon to cook on the other side for a few more minutes until the fish is firm and the sides are opaque, no longer the bright coral pink they were before. Serve atop grits

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