Whenever Andy and I had enough money to go out to dinner in college, we pretty much would always choose Last Resort Grill.  If you ever get a chance to visit Athens, Georgia (seriously, one of the best college towns in the country) you should definitely pay this restaurant a visit.

I’m not the kind of person that orders the same thing every time I go to a restaurant, but this was an exception. I found the recipe on an online Q and A message board when we were still in school and I’ve been making it ever since. This would be a great option for a Valentine’s Day Dinner in.

Salmon and Grits with  Caper Cream Sauce

Prep: 15

Total: 35

Serves 4

Ingredients

1 tablespoon butter

1/4 cup capers, drained

2 garlic cloves, minced

1/4 cup dry white wine

1 1/4 cups whipping cream

2 cups half and half (or 1 cup half and half, 1 cup milk)

1/2 cup water

1/4 tsp. salt

1/2 cup instant grits

1 cup grated Cheese (I use cheddar)

4 skinless salmon fillets

1 tablespoon olive oil

Directions:

Sauce: Melt butter in heavy medium saucepan over medium heat. Add capers and garlic and cook for about 1 minute. Add white wine, cook for 1 minute. Add whipping cream and bring the sauce to a boil. Reduce heat to medium and simmer until sauce thickens, about 10 minutes. Season sauce to taste with salt and pepper.

Grits: Bring half and half, 1/2 cup water, and salt to boil in a large saucepan.  Whisk in  grits. Reduce heat to medium-low, cover, and cook until mixture thickens, stirring occasionally, about 6 minutes. Add Monterey Jack cheese and stir until melted. Season grits to taste with salt and pepper. Remove from heat. Cover to keep warm.

Salmon: Brush salmon with olive oil, then season with salt and pepper. Heat  large skillet over medium-high heat. Add salmon and cook about 4 minutes per side.