Black Peppercorn Salmon And Monterey Jack Grits

• 1 Salmon Fillet
• 1 1/2 tablespoons unsalted butter, room temp
• Extra Virgin Olive Oil
• Fresh Black Peppercorn
• 2 teaspoons ground red pepper
• 4 cups chicken stock
• 1/2 cup whipping cream
• 1 cup quick cooking grits
• 1/4 cup Monterey jack cheese

1. With a sharp knife cutting across the width of the salmon, divide into 4 equal partsrnRub each fillet with butter, then sprinkle each side with ground red pepper.rnNow rub each side with the peppercorn..
2. Coat a large skillet with olive oil (about 2 tablespoons) over medium heat.rnWhen hot, add salmon and cook for about 5 minutes, turn over and cook the other side for another 5 minutes.. Keep warm while cooking the grits.
3. In a heavy bottom saucepan, bring the chicken stock and whipping cream to a low simmer..
4. then whisk in the grits and return to a low simmer. Cook until thickened.. stirring often for about 5 minutes
5. Stir in butter and cheese.

salmon fillet, unsalted butter, extra virgin, fresh black peppercorn, ground red pepper, chicken stock, whipping cream, cooking grits, cheese

Taken from food52.com/recipes/17740-black-peppercorn-salmon-and-monterey-jack-grits (may not work)