In the South, most families show their love by cooking food for those they love. And I’m not talking about spaghetti and tuna fish sandwiches. In fact, a few years ago I went to Calhoun, GA for a funeral, and I have never eaten so much food in my life. I remember for breakfast there was ham steaks, bacon, sausage, gravy, grits, biscuits, pancakes, and I’m sure that there are other things as well that I don’t remember. Not to mention, it was all homemade! Then two hours later they were starting on lunch! And it is rude, very rude, to not eat food someone’s home cooking if they offer it to you, in the south. Oh and don’t dare eat all of it! I guess that is why most diabetic cases come from the south.
One true delicacy in the south is cheese grits. In fact, it is more normal to eat cheese grits than anywhere in the world. Whereas in the north, it is normal to add butter and sugar to grits and rice. The first time I tried cheese grits was when I was in high school and my best friend, who is from Florida, decided to share with me what she thought was “heaven on earth”. Yes, I am referring to cheese grits. At the time, I thought they were disgusting. But ten years later my taste buds have decided to grow up and give them a second try. When I went to visit New Orleans this year I had them for breakfast and they were phenomenal. Now, because I feel the saturated fat and cheese slowly stopping my heart, I can’t just eat them. In fact, since I found out that I am a “pre-diabetic” I have eaten way healthier so much that when I eat things that are unhealthy that my body sensors go off…TOO MUCH FAT…TOO MUCH SUGAR…TOO MUCH STARCH. Nevertheless, cheese grits are remarkable. Especially with fish. Which is why I made salmon patties, another southern delicacy, with them. I really hope that you enjoy this dish. It is wonderful!
Cajun Salmon PattiesPrint
Cajun Salmon Patties and Cheddar and Chive Grits
- Ingredients for Salmon Patties
- 1 can salmon
- 1 egg
- ½ cup bread crumbs or crushed Ritz crackers
- 1 chopped onion
- ½ cup green pepper
- ½ cup chopped carrots
- 2 tablespoons chopped garlic
- 2 teaspoon cayenne pepper
- Cajun seasoning to taste
- Kosher salt and pepper to taste
- 2 dashes Worcestershire sauce
- 2 dashes hot sauce
- Olive oil
- Lemon juice (optional)
- Ingredients for Cheese Grits
- 2 c. of milk
- 1 c. Grits
- ½ c. chives
- 2 c. cheddar cheese
- ¼ c. Gorgonzola cheese
- 4 tbsp. butter
- Ingredients for Cajun Remoulade Sauce
- 1 ¼ cup Mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoon chopped parsley
- ½ cup chopped onion
- 1 tablespoon cayenne pepper
- 1 tablespoon lemon juice
- ¼ cup green onion
- 1 teaspoon paprika
- 2 tablespoon red hot sauce
- Directions for Salmon Patties
- Chop your onion, pepper, garlic, and carrots and set aside.
- In a medium bowl, open the can of salmon and season with salt and pepper.
- Add your chopped veggies and mix with your hands or a spoon.
- Add your eggs and use your hands to mix together.
- Add the hot sauce, Worcestershire sauce, cayenne pepper, Cajun seasoning, salt, and pepper.
- Now that everything is mixed together, begin to form patties and set on a separate plate.
- When you have used all the mixture to form patties, coat the patties in the breadcrumb mixture for frying.
- Get a pan and place it on your stove and turn the heat to medium and add the olive oil to the pan. Olive oil can burn quickly so as soon as your pan is warm, place your salmon patties in the pan so they can begin to cook.
- You should cook your patties for about 5 minutes on both sides or at least until finished throughout.
- Lastly, once your patties are done and you have removed them from the heat, squeeze some lemon juice over them, if you want.
- Directions for Grits
- Bring your milk to a slight boil.
- Once your milk is boiling, add your grits. Now, your milk should cover your grits. I would say about 1 cup of grits. But remember; use your culinary common sense.
- Make sure that you are stirring the entire time so they don’t stick to the bottom of the pain.
- Once your grits start to form, take off the heat, add the butter, more milk if necessary, and stir (you can turn your burner on low if you want, but I take the pot off the heat so it doesn’t burn and when the burner is cooled down I put the pot back on the stove). The grits should come to a creamy texture. If your grits are too runny wait a while so they can soak up more water and see if that will make a difference. Or add a bit more grits to the mixture. If your grits are too thick, add more milk and butter.
- Add your chives and stir.
- Add your cheese and stir. The grits will absorb the cheese and it is going to begin to look even creamier.
- Serve with the salmon patties, Cajun remoulade sauce, and enjoy some good country eating
- Directions for Sauce
- Its simple, add all ingredients together and whisk!
- Serve on top of your salmon patties along with your cheese grits.
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