Creole-spiced salmon with tomatoey green beans and cheesy grits
Asian, Mexican, and Creole all in one dish? Coming right up. We season salmon with Creole spices, green beans with lemongrass, and amp up grits with queso blanco.
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Chef's knife
- Cutting board
- Garlic press
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 or 2 cloves organic peeled fresh garlic
- ½ cup cornmeal
- ½ cup Mexican cheese blend (cheddar - Monterey Jack)
- Sunbasket Creole spice blend (sweet paprika - granulated garlic - onion powder - dried thyme - dried oregano - cayenne)
- Fish options:
- 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 6 ounces organic green beans
- 1 organic Roma or other tomato
- 1 tablespoon tomato paste
- Sunbasket lemongrass paste (lemongrass - extra virgin olive oil - garlic - ginger - ground turmeric)
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