Chile Rubbed Salmon over Cheddar Grits
I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring this post and for making my favorite butter!
I dumped several spools of yellow curling ribbon out of my book bag and started cutting off lengths to tie around the willing arms of my classmates. Someone tied mine on. My coursing adrenaline had turned my head into a pressure cooker. I was walking into trouble and I knew it. But I also knew our cause was just.
As we collected our books, I surveyed the group around me one last time. We were a rag-tag bunch of middle school students, some in flip-flops or sneakers and others sporting the latest Timberland boots. Bob, whose real name was Daniel, stood tall and weird over in the corner. Jamie, who had singlehandedly launched the layered-curls trend that many girls subsequently tried to emulate with less success, was being effortlessly cool off to the right. Our yellow armbands probably looked like sad bows ripped off a kindergartener’s present and trampled in a hasty exodus toward a birthday bouncy house. But in my mind, they looked like something a warrior might wear.
The bell rang. Just like that, we marched out into the hallway and began what seemed then like the ultimate act of rebellion: we turned right instead of left.
LEFT was the way we’d been told to go. The halls all had designated directions now. You could only turn LEFT in the basement hallway, RIGHT on the first floor, and who knows what direction on the second floor since none of us ever went up there. These rules by themselves wouldn’t have been so bad. Indeed, they might have fulfilled their purpose and controlled the chaos in the hallways. But the administrators also ran bright yellow tape down the center of each hallway to divide it into two lanes, and we were instructed to only walk in the right lane.
THINK ABOUT THAT FOR A MINUTE. The reason you use lanes is to divide traffic going in opposing directions. But we were only allowed to go in one direction in each hallway. Are you getting a clear visual here? Because of the new rules, one side of every hallway was always empty while we were all crammed into a tiny right lane. Someone had made these stupid rules without thinking much about them and without ever coming to look at the effect they had. And when we complained, the administrators clamped down to assert their authority instead of listening to reason. So it was time to march. Our curly yellow armbands bounced in time to our steps as we flexed our tiny civil disobedience muscles that day.
To be honest, I don’t remember if anything changed because of our little show of resistance. I do remember, however, at least a half dozen other issues that found me standing up to my administration, my school board, and to other governing bodies in subsequent years. I’m not particularly rebellious, but I feel compelled to speak out when something doesn’t seem right.
The church I attend right now uses a personality test (kind of like the Meyers-Briggs) called the Enneagram. I’ve been avoiding it for fear of finding out something bad about myself, but I finally caved the other day. My personality type is tied between 1 and 3, the Reformer and the Achiever. What’s hilarious about the results is that they perfectly described how I’m someone who feels the urge to speak out — and someone who is terrified of being wrong!
Both of those poles are held in tension as I prepare to write here every week. It’s a relief to share the fun stories about teaching, hot yoga, and my obsession with Bob Ross. It’s harder, but still so important to me, to share about my faith and my convictions about how to live it out in today’s world. Who are our widows and orphans? What is our meat offered to idols? What is our circumcision of the heart? What is our freedom? Who is our neighbor? I churn these harder thoughts about justice around all the time, waiting for the urge that lets me know it’s time to break out my yellow ribbons and hope they meet your willing arms.
For now, an offering of some Southern comfort: chile rubbed salmon over melt-in-your-mouth buttery cheese grits. Mike and I were in comfort food heaven while eating this, and I can’t wait to use these grits in other recipes, too. Enjoy!
Have you taken the Meyers-Briggs or Enneagram? What is your personality type? Do you think it fits you? (By the way, I’m INFJ!)
One year ago: Hot Raspberry Cake with Vanilla Ice Cream
Two years ago: Strawberry Lemonade Cheesecake Bars with a Shortbread Crust
Three years ago: Lemon Raspberry Squares
Four years ago: Soft Sugar Cookies
Five years ago: Spicy Peach and Cucumber Salsa
Six years ago: Cheddar Chive and Bacon Cupfakes with Avocado Frosting
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 1 (1-pound) filet of salmon
- 2 tablespoons olive oil
- 1/2 cup stone-ground grits
- 2 cups milk
- 1 teaspoon salt
- 3 tablespoons Plugrá butter
- 2 tablespoons heavy cream
- 1 1/2 cups shredded sharp Cheddar cheese (splurge for the good stuff)
- freshly ground black pepper
- green onions
- Make the salmon spice rub: Whisk together the cumin, chili powder, brown sugar, and salt. Rub the spice mix on the salmon filet (on both sides if it's skinless, but on just the exposed side if it's skin-on.) Set the filet aside while you start the grits.
- Make the cheddar grits: In a medium saucepan, bring 2 cups of milk and 1 teaspoon salt to a boil. Whisk in the grits. Reduce the heat to low and cover the grits, cooking until all the milk is absorbed (see the directions on your package for how long this should take. Mine took 15 minutes). Remove from the heat and whisk in the butter, heavy cream, and cheddar until smooth. Season to taste with pepper (and salt if more is needed; I didn't need to add any. Remember that your salmon will be seasoned separately). Cover the grits and set aside until you're ready to serve.
- Make the salmon: While the grits are absorbing their liquid, cook the salmon. Heat the olive oil in a medium skillet over medium heat until shimmering. Place the fish in skin side down and cook without disturbing for 4-5 minutes before turning over and cooking for 4 minutes on the other side (thicker cuts might need 6-7 minutes per side -- mine was about 1 inch thick at its thickest point -- but keep in mind the fish will continue to cook when you tent it with foil). Remove the fish from the heat, tent it with foil, and allow it to rest for 10 minutes. The fish will flake apart easily when done.
- Assemble: Spoon up grits into shallow bowls and top each bowl with a serving of the salmon and some green onions. Serve immediately (preferably with biscuits!)
Cookin Canuck
July 16, 2015 at 1:37 am (9 years ago)Your writing is so engaging and I always look forward to reading your posts! And that salmon – well, I could happily eat that at least once per week.
Julie Ruble
July 16, 2015 at 11:07 am (9 years ago)Thank you so much, Dara!
ro
July 16, 2015 at 1:39 am (9 years ago)INFJ fistbump. =)
Those grits, man. They’re calling my name.
Julie Ruble
July 16, 2015 at 11:09 am (9 years ago)Thanks Ro!
Amanda
July 16, 2015 at 8:22 am (9 years ago)Seriously gorgeous. I can’t get enough of this beauty! Must add your recipe to my grocery list!
Julie Ruble
July 16, 2015 at 11:07 am (9 years ago)Thanks Amanda!
Julie Ruble
July 16, 2015 at 11:12 am (9 years ago)Thanks so much Amanda!
Liz @ The Lemon Bowl
July 16, 2015 at 9:17 am (9 years ago)I love this so much!! What a fun way to kick up salmon!
Julie Ruble
July 16, 2015 at 11:12 am (9 years ago)Thanks Liz!
Brian randall
July 16, 2015 at 10:31 am (9 years ago)I am a one also and really enjoy receiving the EnneaThought of the day.
I love your posts and recipes.
Brian
Julie Ruble
July 16, 2015 at 11:06 am (9 years ago)Thank you, Brian! I’ve heard of that but have never signed up. Do you sign up on the Enneagram website?
Brian randall
July 16, 2015 at 10:35 am (9 years ago)Great recipes!
I am an Enneagram one also.
Brian
Danae @ Recipe Runner
July 16, 2015 at 12:48 pm (9 years ago)This salmon looks so delicious on top of those thick cheesy grits!
Julie Ruble
July 16, 2015 at 1:46 pm (9 years ago)Thanks Danae!
Catherine
July 16, 2015 at 4:42 pm (9 years ago)Dear Julie, I love grits and have not made them in a while. These sound incredibly delicious with the salmon topped over it. What a perfect meal. xo, Catherine
Julie Ruble
July 16, 2015 at 11:51 pm (9 years ago)Thanks Catherine!
Amy Stafford
July 16, 2015 at 7:15 pm (9 years ago)What a great story and gorgeous dish! Thanks for sharing both.
Julie Ruble
July 16, 2015 at 11:51 pm (9 years ago)Thanks Amy!
Patricia @ Grab a Plate
July 16, 2015 at 7:34 pm (9 years ago)What a great story! And the recipe? Also fabulous! I was just recently in South and North Carolina and ate my fair share of grits & seafood — oh my do I miss it! Your post comes at a great time!
Julie Ruble
July 16, 2015 at 11:51 pm (9 years ago)Thanks Patricia — grits with seafood is quite a combo, right?!
Julie | Small Green Kitchen
July 16, 2015 at 7:52 pm (9 years ago)Kudos to you for leading the resistance in middle school! My friends and I were the types that would do something like that. 🙂
Your salmon dish is beautiful and lol oops incredibly delicious. Also, cheddar grits are da bomb!
Julie Ruble
July 16, 2015 at 11:51 pm (9 years ago)Thanks Julie!
Liz
July 17, 2015 at 11:32 am (9 years ago)I love your memories, Julie—so descriptive and thought provoking. But I also always love your recipes and this salmon recipe looks perfect for dinner next week. I’m a huge fan of Plugra, too 🙂
Gina | Running to the Kitchen
July 17, 2015 at 7:25 pm (9 years ago)You had me hooked like a good book, I wanted to read more! Love this recipe though. Those cheddar grits are making me drool 🙂