Name: Salmon with Old Bay Butter and Confetti Grits
Total time: 35 min
Ingredients: 8 tablespoons unsalted butter , softened, divided; 1½ cups frozen corn kernels; 1 red bell peppers , chopped fine; 1 shallot , chopped fine; 1¾ teaspoons table salt , divided; ¾ teaspoon pepper , divided; 2 cups whole milk; 2 cups water; 1 cup quick grits; 1 teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving; 2 teaspoons Old Bay seasoning; 4 (6- to 8-ounce) skinless salmon fillets , 1 to 1½ inches thick

Why This Recipe Works

We dolloped an Old Bay and lemon zest compound butter over hot salmon for serving; the hot fish melted the butter, which coated the fish and dripped into the vegetable-flecked grits for extra richness.

Before You Begin

To ensure uniform pieces of fish, we prefer to purchase a whole center-cut salmon fillet and cut it into four equal pieces. Garnish with chopped fresh parsley.

Instructions

Melt 4 tablespoons butter in large saucepan over medium-high heat. Add corn, bell pepper, shallot, 1¼ teaspoons salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add milk and water and bring to boil. Slowly whisk in grits. Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5 to 7 minutes. Off heat, stir in lemon juice and season with salt and pepper to taste. Cover and set aside.

Meanwhile, combine lemon zest, Old Bay, and 3 tablespoons butter in small bowl. Sprinkle salmon all over with remaining ½ teaspoon salt and ½ teaspoon pepper. Melt remaining 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add salmon and cook until well browned and centers of fillets register 125 degrees (for medium-rare), about 7 minutes per side.

Divide grits among serving bowls. Arrange salmon fillets over grits and immediately dollop with butter mixture. Serve with lemon wedges.