Salmon with Grits and Caper-Cream Sauce

Ingredients

1 cup wine-for the cook

1/4 cup capers, drained

1 Tablespoon butter

1/4 cup dry white wine

2 cloves minced garlic

1 1/4 cup heavy cream

1/4 teaspoon salt

Olive oil

4 salmon filets

Snipped chives or dill sprigs

For the Cheesey Grits

2 cups half and half

1/2 cup water

1/2 cup instant grits

1 cup grated Monterey Jack cheese

Directions

Melt butter over medium-high heat. Add capers and garlic and sauté until garlic begins to color, about 1 minute.

Add wine and simmer until reduced by half, about 2-3 minutes. Add cream and bring to a boil. Reduce heat to medium and simmer until sauce thickens enough to coat the back of a spoon, about 10 minutes. Season to taste with salt and pepper. (Can be made ahead, cover and refrigerate. Re-warm before serving.)

Prepare Grits

Bring half and half and water to a boil in large heavy saucepan. Gradually whisk in grits. Reduce heat to medium-low, cover and cook until mixture thickens, stirring occasionally, about 6 minutes.

Add cheese and stir until melted and smooth. Season with salt and pepper. Remove from heat and cover to keep warm.

Prepare Salmon

Brush salmon with olive oil and sprinkle with salt and pepper. Heat heavy skillet over medium-high heat and add salmon. Cook until opaque, about 3-4 minutes per side, or to desired doneness.

To serve Place a spoonful of grits in center of each plate and spoon sauce around grits. Top grits with salmon and top salmon with a little more sauce. Garnish with chives or dill if desired.