INGREDIENTS

• 1 pound salmon
• 1 teaspoon cajun seasoning
• 2 tablespoons olive oil
• 2 scallions (green onion), sliced
• Red Pepper Coulis
• 3/4 cup jarred roasted red bell pepper, drained and lightly chopped
• 1 shallot, chopped
• 1/4 cup dry white wine
• 1 cup chicken stock

DIRECTIONS

1. Prepare the coulis first. In a small pot, combine all ingredients and bring to a boil.
2. Reduce heat and simmer for about 20 minutes, stirring occasionally.
3. Once the liquid is reduced by about half, remove from heat transfer to a blender or food processor (or use your blender stick) and blend until smooth (it will not be creamy or thick).
4. While coulis is simmering prepare the snapper.
5. Sprinkle salmon with Cajun seasoning (go lightly for kid pieces).
6. In a heavy pan or cast iron pan, heat oil over medium high until it shimmers.
7. Sauté fish for about 4 minutes, then flip and cook another 4 minutes.
8. Depending on the thickness of your fish, you may need to cover the pan, reduce the heat to medium low, and continue to cook until the flesh is no longer pink inside and flakes with a fork.
9. Serve the fish topped with Red Pepper Coulis and sprinkled with green onions.

Nutritional Information

INGREDIENTS

• 3/4 cup instant grits
• 3 cups water
• 2 tablespoons butter
• 1/2 cup cheddar cheese, shredded

DIRECTIONS

1. Bring water to a boil.
2. Add grits, stir to combine, and let cook for 5-7 minutes until thick.
3. Remove from heat and add butter and cheese. Stir until melted and combined.

Nutritional Information

INGREDIENTS

• 20 ounces baby spinach
• 1 tablespoon butter
• kosher salt, to taste
• pepper, to taste

DIRECTIONS

1. Heat butter in a large bottomed, high sided pan.
2. Add as much spinach to the pan as you can and toss. When it wilts, add more.
3. Toss all until just wilted (not completely shriveled), remove from heat and season with salt and pepper.

Nutritional Information