Whenever Andy and I had enough money to go out to dinner in college, we pretty much would always choose Last Resort Grill. If you ever get a chance to visit Athens, Georgia (seriously, one of the best college towns in the country) you should definitely pay this restaurant a visit.
I’m not the kind of person that orders the same thing every time I go to a restaurant, but this was an exception. I found the recipe on an online Q and A message board when we were still in school and I’ve been making it ever since. This would be a great option for a Valentine’s Day Dinner in.
Salmon and Grits with Caper Cream Sauce
1 tablespoon butter
1/4 cup capers, drained
2 garlic cloves, minced
1/4 cup dry white wine
1 1/4 cups whipping cream
2 cups half and half (or 1 cup half and half, 1 cup milk)
1/2 cup water
1/4 tsp. salt
1/2 cup instant grits
1 cup grated Cheese (I use cheddar)
4 skinless salmon fillets
1 tablespoon olive oil
Sauce: Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and cook for about 1 minute. Add white wine, cook for 1 minute. Add whipping cream and bring the sauce to a boil. Reduce heat to medium and simmer until sauce thickens, about 10 minutes. Season sauce to taste with salt and pepper.
Grits: Bring half and half, 1/2 cup water, and salt to boil in a large saucepan. Whisk in 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. Season grits to taste with salt and pepper. Remove from heat. Cover to keep warm.
Salmon: Brush salmon with olive oil, then season with salt and pepper. Heat large skillet over medium-high heat. Add salmon and cook about 4 minutes per side.