Salmon over Gritcakes With Tomato Alfredo

• 13 cup quick-cooking grits
• 1 cup milk
• 14 teaspoon garlic salt
• 18 teaspoon ground red pepper
• 14 teaspoon salt
• 14 cup cheddar cheese
• 2 medium salmon fillets
• 1 pinch salt
• ground pepper
• 1 tablespoon olive oil
• 23 cup half-and-half
• 2 ounces cream cheese
• 13 cup parmesan cheese
• 1 tomatoes

1. Stir together the grits - salt in a microwaveable bowl and microwave for 1 min and 30 seconds or until thickened.
2. Stir in cheese.
3. Pour the grits into greased muffin cups, about 2/3 of an inch deep.
4. (I a silicone muffin "tin").
5. Chill for several hours, until completely chilled.
6. Slide a knife around the edge of the grits, and try to pop out whole.
7. (That's where the silicone came in).
8. Place cakes on a greased cookie sheet and bake at 350 for about 10 minutes per side.
9. Check to make sure it is golden brown, flip, and bake until the other side is golden.
10. Rub the salmon with the olive oil and top with the salt and pepper.
11. Broil skin side down for about 15 min or until desired doneness.
12. Slide a spatula under the salmon; it should separate easily from the skin.
13. Heat the half and half, cream cheese and parmesan in a small saucepan over low-med heat until thickens slightly and comes together.
14. Salt alfredo to taste.
15. Chop the tomato, rid of most of seeds/juice, and add to the alfredo.
16. Place gritcake on plate, top with half a fillet pour the tomato alfredo over top.

grits, milk, garlic, ground red pepper, salt, cheddar cheese, salmon fillets, salt, ground pepper, olive oil, cream cheese, parmesan cheese, tomatoes

Taken from www.food.com/recipe/salmon-over-gritcakes-with-tomato-alfredo-226045 (may not work)