Thursday, April 7, 2016

Salmon and Grits

 I skinned some salmon and cooked it on cedar planks with a bit of Cajun seasoning.  These planks flavor salmon in the most wonderful way.

 I made a big pot of cheddar stone ground grits.

And I topped it with a mixture of sauteed peppers, onions, garlic, celery, andouille sausage and thyme with a little salt and pepper.   Snow is on the way for us!