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BBQ Salmon on White Cheese Grits




Source of Recipe


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Recipe Introduction



For this layered but easy to eat entree, lay a foundation of white grits enlivened with fresh poblano and Anaheim chilies and enriched with Jack cheese. Use quick-cooking grits that take seven minutes to prepare. Next add a fillet of salmon that is brushed with barbecue sauce, for which we provide the recipe. A shortcut is to use a fine-quality prepared barbecue sauce. The crowning glory is a small mound of Sesame Coleslaw. If the back-yard barbecue is not in season or available, use a range-top skillet with grill ridges.


List of Ingredients










Serves 4

Ingredients:
2 cups half-and-half
2 garlic cloves, minced
one 2-inch piece of poblano chile, seeded, deribbed and finely diced
one 2-inch piece of Anaheim chile, seeded, deribbed and finely diced
1â…“ cups quick-cooking white stone-ground grits
1 cup shredded jalapeno Monterey Jack cheese
four 6-ounce center-cut skinless salmon fillets
3/4 cup Barbecue Sauce (recipe follows), or prepared barbecue sauce
salt and freshly ground pepper, to taste
Jalapeno Glaze (recipe follows)
prepared basil-flavored olive oil, as needed
chopped chives, garnish

Make Sesame Coleslaw and let marinate for four hours. (recipe below)

In a 2-quart saucepan over medium heat, heat half-and-half. Add garlic, and chiles whisking to mix. Heat for 1 to 2 minutes. Bring to a boil, and add grits very slowly, whisking constantly. Cook until grits are thickened and smooth, about 7 minutes. Set aside. Keep warm.

Brush salmon filets lightly with barbecue sauce, and season on both sides with salt and freshly ground black pepper. Sear on barbecue over charcoal, or in a skillet with grill ridges (brushed with oil to prevent sticking), turning once. Shift the angle of the fillets on each side to create a cross-hatch grill pattern. Brush fillets with a little barbecue sauce and finish under the broiler until medium rare or to desired degree of doneness.

To serve:On each of four warmed dinner plates, place a 3-inch ring in the center of the plate and fill with grits, smoothing and pressing down to mold. Be careful not to compress grits too firmly or texture will become dense. Place one grilled salmon fillet on top of grits. Mound a little Sesame Coleslaw on top of salmon. Dot plate alternately with Jalapeno Glaze and basil oil. Sprinkle with chopped chives and cheese and serve immediately.

Barbecue Sauce
Makes 5 cups

Ingredients:
2 tablespoons unsalted butter
1/2 medium red onion, finely diced
1 garlic clove, finely diced
6 plum tomatoes, coarsely diced
1/4 cup tomato ketchup
2 tablespoons Dijon mustard
2 tablespoons dark-brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 teaspoon pasila chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce

In a large saucepan over medium heat, heat the butter and sweat the onion and garlic until translucent but not brown. Add the tomatoes and simmer for 15 minutes. Add the remaining ingredients and simmer for 20 minutes. Purée the mixture in a food processor. Pour into a bowl and allow to cook at room temperature. Will keep, refrigerated, covered, for 1 week, or several months frozen.

Sesame Coleslaw
Ingredients:
1/4 head green cabbage
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
1 cup rice-wine vinegar
1/2 cup olive oil
1 teaspoon sesame oil
salt and freshly ground pepper, to taste
sesame seeds, for garnish

Slice cabbage finely on a mandoline. Place cabbage and diced bell peppers in a nonreactive bowl. Bring olive oil, sesame oil and rice-wine vinegar to a boil and pour over the cabbage and peppers. Season with salt and pepper. Stir to mix and allow to marinate for 2 hours. Strain and serve. Garnish with sesame seeds.

Jalapeno Glaze
Ingredients:
1/3 cup water
1/3 cup sugar
1/3 cup fresh lime juice
2 jalapeno peppers, seeded, deribbed and sliced
olive oil, as needed
2 shallots, chopped
4 tomatoes, seeded, diced
1 tablespoon red-wine vinegar

Combine water, sugar and lime juice in a 1-quart saucepan over medium-high heat and boil for 15 minutes. Add jalapenos, lower heat and cook for 10 minutes more. While sauce is cooking, film a separate pan with olive oil, and sauté shallots until translucent but not brown. Add diced tomatoes and red wine vinegar and sauté, stirring, until tomatoes are soft and have lost their shape. Combine ingredients in a food processor fitted with the metal blade and purée. Strain sauce through a chinois or very fine mesh sieve. Put glaze into a squirt bottle.



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