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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, roasted salmon with okra, grits, and sherry paprika vinaigrette. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Roasted Salmon with Okra, Grits, and Sherry Paprika Vinaigrette is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have roasted salmon with okra, grits, and sherry paprika vinaigrette using 18 ingredients and 9 steps. Here is how you cook it.

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