Roasted Salmon With Okra, Grits, And Sherry Paprika Vinaigrette

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette estimated approx 45 mins.

To get started with this recipe, we have to first prepare a few components. You can have Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette using 18 ingredients and 9 steps. Here is how you can achieve that.

We are serving you up a plate full of healthy, roasted salmon filets drizzled with sherry paprika vinaigrette, served over a bed of buttery grits (just a little bit of butter!) and roasted okra. Your brain will love you as much as your stomach for cooking up this delicious dinner.

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Ingredients and spices that need to be Get to make Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette:

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

Steps to make to make Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette

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!

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