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Salmon with Grits and Caper-Cream Sauce

Salmon with Grits and Caper-Cream Sauce


  • 1 1/4 cups whipping cream
  • 1 cup grated Monterey Jack cheese
  • 4 7-ounce skinless salmon fillets

Recipe Preparation

  • Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and sauté until garlic begins to color, about 1 minute. Add white wine and simmer until reduced by half, about 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer until sauce thickens enough to coat back of spoon, about 10 minutes. Season sauce to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.

  • Bring half and half, 1/2 cup water, and salt to boil in heavy large saucepan. Gradually whisk in instant grits. Reduce heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes. Add Monterey Jack cheese and stir until melted and smooth. Season grits to taste with salt and pepper. Remove from heat. Cover to keep warm.

  • Meanwhile, brush salmon with oil, then sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and cook until opaque in center, about 4 minutes per side.

  • Place spoonful of grits in center of each of 4 shallow bowls. Spoon sauce around grits. Top grits and sauce with salmon and serve.

Reviews Section

Servings 4

Step 1

Mix sugar and next 3 ingredients in bowl. Brush salmon with water to moisten. Sprinkle salmon on both sides with all of sugar mixture.

Melt butter in heavy large skillet over medium-high heat. Add salmon and cook until crusty on outside and just opaque in center, about 4 minutes per side. Transfer salmon to plates.

Add clam juice and cream to skillet. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 4 minutes. Spoon sauce over salmon. Sprinkle with green onions and serve.

Smoked Salmon and Caper Cream Cheese Toast

Did you know that only 8 percent of people keep their New year&rsquos resolutions? I have a theory about this. Almost every resolution (at least, the ones about diet and eating) involves depriving oneself of something delicious. (for example, &ldquocarbs are evil and so I will not eat carbs even though pasta is my favorite thing in the world&rdquo). That&rsquos never going to work. Unless you are a masochist.

Instead, how about committing to eating more of something you know is good for you? For example, &ldquoI will eat more leafy greens&rdquo or &ldquoI will eat more salmon.&rdquo By eating more of the healthy stuff, you will naturally eat less of the unhealthy stuff and may even discover a love for new foods you wouldn&rsquot have tried otherwise.

Eat more salmon, you say?! Well. I have the perfect thing. Smoked salmon and caper cream cheese toast!

Smoked salmon is one of my favorite foods. It&rsquos not cheap, so it&rsquos something I treat myself to every once in a while. It has all of the health benefits of fresh salmon (it&rsquos high in omega-3 fatty acids, vitamin B, D, and magnesium, among other things).

Is it weird that I loved smoked salmon when I was a little girl? Um, and sardines? But for some reason, I hated mashed potatoes. Weirdest. Kid. Ever.

Anyway. You&rsquove probably had the traditional lox and bagel combo- usually topped with cream cheese, sliced red onion, and sometimes capers and tomato. The difference between lox and smoked salmon? Lox is traditionally made from the belly of the salmon, whereas smoked salmon is a more generic term for any part of the fish that has been smoked.

This recipe differs just a little bit from the traditional bagel shop assembly by creating a cream cheese spread that includes all the good stuff- capers, onion, and some light seasonings- so none of it wanders away onto your plate when you take a bite. The cream cheese binds it all together to make it easier to eat and ensure you get all the tasty morsels in every bite.

You could also use a homemade veggie cream cheese as an alternative, if you prefer.

This is a great dish for breakfast, a light lunch or dinner paired with a salad (more leafy greens!), or as an easy appetizer for a get-together on small slices of toasted bread, such as from a baguette.

Garlic Poached Salmon with Creamy Lemon Caper Sauce

I&rsquove been on a huge salmon kick lately- and you should be, too! Here&rsquos why:

  • It&rsquos amazingly healthy&ndash full of Omega-3s, vitamins B and D, and lean protein
  • It cooks up in only a few minutes, so it&rsquos perfect for fast dinners
  • It seems &ldquofancy,&rdquo even though it takes minutes to make
  • It tastes so, so, so good. Especially when it&rsquos poached and smothered in this healthy, creamy lemon caper sauce!

This recipe poaches the salmon, rather than searing or baking it. If you&rsquove never tried poaching salmon, you are in for a big treat! I love salmon seared as well, but when it&rsquos poached, it comes out super moist and tender with very little effort. There is subtle flavor infused into the fish from the poaching liquid, which in this case is made of wine, water, garlic, and lemon zest.

And the sauce. THE SAUCE. I admit: I do have a bit of a sauce obsession. Especially when the sauce involves the briny, salty goodness of capers. As delicious as this salmon is, you are going to be absolutely blown away by this sauce. Theoretically, you can put it on all kinds of things- chicken, steak, other kinds of fish, even pasta! And while it tastes absolutely decadent, rich, and creamy, it&rsquos healthier from the use of Greek yogurt in place of cream.

Here&rsquos how to poach the salmon.

First, add a half a cup of white wine (I actually used a not-too-sweet Rosé for this, since we got a bottle that we didn&rsquot enjoy drinking didn&rsquot want to waste) to a nonstick skillet. Nonstick is important here. I usually do most of my cooking in my well-loved cast iron skillet, but in the case of fish- especially when poaching- it&rsquos important to use a good nonstick pan (I have this 10-inch Calphalon one and I LOVE it!).

Then, add the salmon to the wine, and add enough water to the pan to *almost* cover the fish. Add some minced garlic and the zest of one lemon on top of the salmon (you will use the juice to make the sauce in just a moment), along with some salt and pepper. Bring to a boil, then turn heat to low, cover, and simmer for only about five minutes.

Meanwhile, make the sauce. Saute some onion and garlic in olive oil and deglaze with another half cup of wine, reducing until only half of it remains. Add some lemon juice, capers, dill, and butter, then remove from heat and stir in some Greek yogurt (along with salt and pepper) until its creamy and thick. Go ahead&hellip try a spoonful. Or three. Just make sure to save some for the salmon!

Serve your salmon with a generous drizzle of the sauce. If you are having a vegetable and/or grain with the salmon, these are simply more conduits for the sauce, in my opinion! It&rsquos like how at Thanksgiving, you put gravy on everything. Except this sauce MIGHT be better than gravy (those are some serious words I just wrote there, folks, but I stand by my statement).

  • 1 pound large sea scallops
  • a dash of salt
  • 1 tablespoon flour
  • 1 1/2 tablespoons Cajun or Creole seasoning
  • 1 teaspoon paprika
  • 3 tablespoons melted butter
  • 2 to 3 teaspoons olive oil
  • Garnish: a few teaspoons fresh chopped parsley
  • For the Creamy Grits:
  • 1 cup heavy cream
  • 1 can (1 2/3 cups) chicken broth
  • 1 cup of water
  • 4 tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • 1 cup quick grits

Prepare the Grits: Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently.

Prepare the Scallops: If scallops are frozen, thaw according to package directions. Pat dry then lightly sprinkle with salt.

On a plate, combine flour, Cajun seasoning, and paprika.

Heat olive oil in a heavy skillet over medium heat.

Coat scallops with the seasoning mixture then dip quickly in the butter.

Cook scallops for about 3 minutes on each side until nicely browned and opaque.

Arrange hot grits on serving plates and top each with sea scallops then sprinkle with fresh chopped parsley.

Salmon with Grits and Caper-Cream Sauce - Recipes

When the orthodontist told me that both kids needed braces, I didn't make the connection that I would be missing out on my bagel fix. I mean, would you?
With 75% of the household unable to chew through a proper bagel, I had to get creative. Sure, I flew home to get a decent everything bagel with lox, capers, and red onion see my entire family of origin when we were in the same time zone for a couple of days. But that's not a realistic long term solution for the craving.

If the everything bagel as a delivery device is temporarily out of reach, I turned to pizza. I thought the pizza would need something of substance to <gently> chew through, and my farm share had adorable potatoes (Ok, eye of the beholder, I'll give you that), so I consulted this recipe to get the pre-boil/pre-bake technique. The side effect of this technique is that you can finish the pizza (second baking) without parchment. Less chance of burning your arm while shaking the pizza off the parchment paper onto the stone.
My son and I, the lox/caper/red onion/cream cheese fans in the family, loved this pizza. I think it would be even better if I used a tablespoon of the everything bagel seasoning mix I've seen (onion, garlic, sesame seed, poppy seed, etc) while making the dough. But I tend not to have poppy seeds in the house (one glaring exception!) so I didn't have any.

Potato, Smoked Salmon, Red Onion, Caper, Cream Cheese and Roasted Garlic Pizza
3-4 small new potatoes
1/4 cup olive oil
1 clove roasted garlic (here's how I make mine)
1 pound pizza dough (here's how I make mine)
1/4 cup smoked salmon, minced
1/4 cup red onion, sliced thin
1 1/2 Tablespoon capers, drained well
2 ounces cream cheese at room temperature
1/4 cup shredded fontina cheese

Preheat the oven to 450 degrees Fahrenheit. In a small saucepan over medium-high heat, boil the potatoes in salted water for about 10 minutes. They will not be done, and that's OK. Cool and set aside. In a small bowl blend the garlic and olive oil together with a fork. Set aside.
On an oiled piece of parchment paper, stretch out the dough into an approximate circle. Brush with the garlic oil (you may not use all of it). Thinly slice the now cool-ish potatoes and spread them over the crust. Sprinkle with a healthy pinch of salt and a few generous grinds of pepper. Bake for 10 minutes on a pizza stone or cookie sheet. Remove from oven.
Top the potato crust with salmon**, red onion, capers, and little dots of cream cheese. Sprinkle fontina over top. Add another healthy pinch of salt and generous grinds of pepper. Place the pizza directly on the stone (or cookie sheet) and bake an additional 8-10 minutes until the fontina is bubbly and the cream cheese and potatoes are browned. Cool on a wire rack then slice and serve.

**Next time I make this, I'm adding the salmon right after it comes out.
This post is shared on Food on Friday

Recipe Summary

  • 2 tablespoons butter
  • 2 pounds sole fillets, cut to make 4 pieces
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/4 cup flour
  • 3/4 cup heavy cream
  • Grated zest of 1/2 lemon
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley

In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the flour and shake off any excess. Put the sole in the pan and cook for 2 minutes. Turn and cook until just done, about 2 minutes longer. Remove the sole from the pan.

Add the cream and lemon zest to the pan. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in the remaining 1/4 teaspoon salt, the lemon juice, and parsley. Serve the sauce over the fish.

Recipe Summary

  • 4 (4 ounce) filet mignon (beef tenderloin)
  • 1 teaspoon olive oil
  • 3 slices bacon, chopped
  • 1 tablespoon butter
  • 4 shallots, diced
  • ¼ cup half-and-half cream
  • salt and pepper to taste

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.

While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.

Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.

Jump Straight to a Recipe

Natives of Charleston, South Carolina, brothers Matt and Ted Lee learned to cook in their childhood home at 83 East Bay Street, where this recipe gets its name. Tart tomatillos provide welcome acidity to this deeply flavorful dish.

  • 1½ pounds extra-large, shell-on shrimp (26–30/pound), peeled and deveined, shells reserved
  • 1½ cups stone-ground grits
  • 1½ cups whole milk
  • Salt
  • 1 pound tomatillos, husked (or green tomatoes)
  • 4 ounces bacon, diced
  • 1 jalapeño, minced
  • ½ cup chopped green pepper
  • ½ cup chopped yellow onion
  • ¼ teaspoon cayenne pepper
  • 4 teaspoons flour
  • Black pepper, to taste

Bring shrimp shells and 3 cups lightly salted water to boil. Reduce heat and simmer until reduced to 1½ cups, about 20 minutes. Strain broth, and set aside. Add water or discard broth to ensure exact measure.

Combine grits, milk, 3 cups water and 1 teaspoon salt, and bring to boil. Reduce heat to medium, and cook, stirring occasionally, until grits thicken, about 10 minutes. Reduce heat to low, and continue to cook, stirring often, until grits are fluffy and creamy, about 30 minutes. Add water if grits become too stiff.

While grits cook, heat broiler and place tomatillos in roasting pan or ovenproof skillet. Broil, turning occasionally, until blackened all over, about 8 minutes. Transfer to blender and purée. Pass purée through coarse strainer or food mill, and set aside.

Place bacon in large skillet over medium-high heat. Cook until bacon begins to brown and crisp, about 3 minutes. Add jalapeño, green pepper, onion and cayenne. Cook until vegetables soften, about 2 minutes.

Whisk 2 tablespoons shrimp broth with flour to create smooth paste. Add remaining broth to skillet, and reduce heat to medium. After 5 minutes, whisk in flour paste, followed by tomatillo purée. Cook, stirring often, until mixture thickens to gravy consistency, about 5 minutes. Add shrimp and cook just until cooked through, about 2 minutes. Add salt and pepper, to taste.

Divide grits among 4 plates. Ladle shrimp and gravy on top. Serves 4.

Jean-Luc and Paul Aegerter 2016 Vieilles Vignes (Chablis). “The lemony quality of a good Chablis, or any clean, steel-aged Chardonnay, pairs well with shrimp and the note of smoky bacon in the dish,” write the Lee brothers.

This one, in addition to its orange zest notes, conveys a sense of honey that gives it body to match with the rich meal. A touch of minerality complements the shrimp, while bright acidity cleanses the palate between bacon-y bites.

Courtesy Gregory Collier, chef/owner, The Yolk, Rock Hill, SC

The Yolk is a popular breakfast-only spot with creative and classic versions of favorites. This dish is a cross between a traditional breakfast pancake and a latke, typically made with raw potato. Roasting the potatoes first gives the pancakes a fluffy, tender texture. Served with lox and all the trimmings, they make an elegant meal any time of day.

  • 2 medium Yukon Gold potatoes, about ½ pound
  • Oil
  • 1 teaspoon salt, plus more to coat
  • 1½ cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • 2 cups milk
  • 2 eggs, beaten
  • 8 tablespoons (1 stick) unsalted butter, melted
  • Herbed caper cream cheese (recipe and directions below)
  • 8 ounces smoked salmon (Nova or Scotch) or gravlax, thin-sliced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons capers (optional)
  • ½ small red onion, sliced paper thin (optional)

Heat oven to 400˚F. Use fork to poke holes in potatoes, the rub potatoes with oil and salt. Bake for 45 minutes. Halve lengthwise and discard skins. Mash coarsely with fork.

Whisk together flour, 1 teaspoon salt, sugar, baking powder, baking soda and sugar. Add milk and eggs, and whisk gently just until combined. It’s O.K. if there are lumps. Whisk in melted butter, and fold in potatoes. Cover and refrigerate until cold.

Ladle ¼ cup batter per pancake on hot, oiled griddle or nonstick pan over medium-high heat. Fry until brown and crisp, 2–3 minutes per side.

Spread each pancake with about 1 teaspoon herbed caper cream cheese. Top with salmon, and garnish with dill, capers and onion, if using. Serves 4.

Using fork, combine 8 ounces cream cheese, 3 tablespoons milk, 2 tablespoons chopped capers, 1 tablespoon caper brine, 1 tablespoon chopped fresh dill, 1 teaspoon fresh-ground pepper, and zest and juice of 1 lemon in bowl until very smooth. It should be the texture of mayonnaise. Add more milk, if necessary.

Stony Hill 2015 Chardonnay (Spring Mountain District). Smoked salmon and Chardonnay are beautiful together, especially alongside these buttery potato pancakes. This is an exotic, delicately layered wine, so good in its complexity and lightness. Bread and salted butter greet lemon zest and stone fruit, while a line of sophisticated acidity and stony mineral add intrigue.

Courtesy Kwame Onwuachi, chef/owner, Kith/Kin, Washington, D.C.

Kith/Kin draws from Onwuachi’s experiences living everywhere from Nigeria to New York City. This dish, however, is straight from his childhood. Slightly sweet, Jamaican coco bread makes the perfect sandwich bread. It’s available in any Caribbean market, but you can substitute Hawaiian bread or rolls.

  • 2 tablespoons mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons honey
  • 2 teaspoons sambal oelek
  • 2 teaspoons lemon juice
  • Salt, to taste
  • 4 strips bacon
  • 1 teaspoon jerk seasoning paste
  • 2 ounces breakfast sausage
  • 1 tablespoon butter
  • 2 eggs
  • 1 tablespoon heavy cream, optional
  • 2 ounces pepper jack cheese, thinly sliced or grated
  • 1 piece coco bread
  • 1 handful arugula

In a small bowl, mix mayonnaise, ketchup, honey, sambal oelek and lemon juice. Season with salt, to taste. Set aside.

Coat bacon with jerk paste, and place in pan over medium-high heat. Cook to desired doneness, and remove to a paper towel-lined plate. Add sausage to pan. Cook, crumbling sausage, until done, about 5 minutes.

While meat cooks, whisk eggs and cream until fluffy. Melt butter in nonstick pan over medium heat, and add eggs. Cook just until set. Add salt, to taste. Top with cheese and turn off heat. Let rest on stovetop so cheese partially melts.

Toast bread on both sides. Spread half of sauce on the bottom bun and top with eggs, bacon, sausage and arugula, in that order. Spread remaining sauce on top bun, and serve. Serves 1.*

* If multiplying this recipe, cook the bacon in the oven. Place in a single layer on a baking sheet, and cook at 400˚F for 15 minutes.

Marchesi de’ Frescobaldi 2015 Pinot Nero (Pomino). The meaty comfort of this luscious sandwich calls for a cozy red, but the spicy sauce needs a low-tannin wine that won’t accentuate the heat. Pork and Pinot Noir makes a popular pairing that’s perfect here.

Courtesy Carolynn Spence, executive chef, Shaker + Spear, Seattle

At Shaker + Spear, Spence serves refined comfort food that’s largely sourced from just around the block at Pike Place Market. The Dutch baby pancake is believed to have been invented in Seattle, inspired by the German pfannkuchen.

Spence serves this slightly sweet version, as well as a savory take cloaked in a sausage ragù. To make your own savory baby, eliminate the sugar and add any combination of sautéed vegetables, meat and/or cheese to the batter before baking. A cast-iron skillet is both practical and attractive, but any ovenproof skillet or high-sided glass dish, like a pie plate, will also work.

  • 3 eggs, at room temperature
  • ¼ cup milk
  • ¼ cup heavy cream
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon vanilla extract
  • ½ cup flour
  • Pinch grated nutmeg, optional
  • 2 tablespoons butter
  • Powdered sugar and lemon wedges, for garnish

Whisk together first 8 ingredients very well, or combine in blender. Let rest at least 30 minutes, or refrigerate up to 24 hours. If refrigerating, return to room temperature before cooking.

Heat oven to 450˚F. Warm 9-inch cast-iron skillet in oven at least 15 minutes. Add butter to pan, and swirl quickly to coat. Pour batter in center of pan and quickly return to oven. Cook for 15 minutes, until pancake is golden brown and has risen high. Garnish with powdered sugar dusted atop and lemon wedges alongside. Serve immediately. Serves 2.

àMaurice 2016 Sparrow Estate Viognier (Walla Walla Valley). “This is round on the palate with a delightful acidity that yearns for food,” says Ryan Steele, general manager at Shaker + Spear. “The Dutch Baby pairs amazing with the ‘Sparrow,’ especially with lemon and powdered sugar. The acidity cuts through the sugar to highlight wildflower notes, while the wine’s roundness stands up to the density of the Dutch Baby.”


This vegetable stock takes a total of 5 minutes to prep and store, is ten times better than store-bought and is completely FREE! Which is really great for a girl who loves a bargain.

I learned this trick from my old roommate from when I lived in New Orleans. It’s made from the scraps of vegetables from meals past, kept in your freezer until you are ready to use them.

Chances are, when you cook with fresh produce, you are left with scraps that end up in the trash (or if you are a better citizen of the earth than I am, your compost pile. I’m waiting to not live in an apartment for that one).

Many of those scraps can be saved in your freezer to make stock. Almost any mild-tasting vegetable will work, but the most basic and traditional to use are onions, celery, and carrots. This is the combination of scraps I usually use for my stock:

  • 洋葱结束(如果你留在果皮上,该股可能会变成较暗的颜色比平常,但它仍然是食用)GydF4y2Ba
  • Garlic ends and bulbs that have started to sprout
  • Herb sprigs and stems (parsley, rosemary, thyme, oregano, etc.)
  • Bell pepper ends and seeds
  • Jalapeno ends (not the seeds- they would be too spicy for plain stock)
  • Carrots
  • Celery
  • 香葱GydF4y2Ba
  • 韭菜GydF4y2Ba

Usually at this point, I’ll go through my fridge to make sure I don’t have any forgotten celery or carrots, or a half-used onion I can throw in there that I know I won’t get around to using.

This will make your kitchen smell amazing.

Using a small mesh strainer placed over the mason jar (or container), ladle spoonfuls of the stock from the pot. Don’t fill up all the way if you are going to freeze, since it will expand.