Blackened salmon with cheesy grits and garlic sauteed mustard greens

Skin one side of the salmon with a sharp knife held nearly flat and angled slightly down, without cutting into the flesh. Remove as much of the bloodline as possible, as it gives a fishy flavour.

Portion the salmon at 5 to 6 ounces a piece.

Add the water to a pan or pot on medium heat, then the grits while stirring. Bring to a simmer and cook until tender and no longer grainy.

Add the butter, cream and gouda or cheddar and cook 2 to 3 minutes more. Cover and keep warm on the stovetop.

Heat a saute pan on medium with olive oil, a little butter and a crushed garlic clove; cook the garlic lightly.

Add the mustard greens, salt, pepper and a squeeze of lemon; once wilted, set aside somewhere warm.

Heat a non-stick or cast iron pan on medium to high with cooking oil and a knob of butter. Season the salmon on both sides with blackening spices.

Cook 2 to 3 minutes per side, 4 minutes per side if thick, until crusted and about medium. Rest while plating.

Plate the grits in a shallow bowl, then the greens, then the salmon. Drizzle pan drippings around the grits and over the salmon.