1½cupsshredded cheddar cheeseI used Cabot's Seriously Sharp Cheddar Cheese
For the Salmon
¼tspcayenne pepperor to taste
4salmon filets~6 oz. each
For the Grits
Using a large saucepan with a lid, add olive oil and place over medium heat. Once hot, add diced jalapenos. Sauté, stirring occasionally, for 3-4 minutes, or until jalapenos have softened.
Add grits, salt, chicken stock and hot water; stir until well combined. Bring to a boil over medium-high heat, stirring occasionally.
Stir in cream and reduce to a simmer. Cook for 20-25 minutes, stirring occasionally, or until grits are tender and have thickened. Remove from heat, cover and keep warm. (Note: Cheese will be added later.)
For the Salmon
Preheat grill to high heat.
Using a small bowl, combine all of the ingredients except for the salmon and olive oil; stir until well combined.
Brush tops and bottoms of salmon filets with oil. Sprinkle seasoning mixture evenly on top of salmon.
Brush grilling racks with vegetable oil to prevent salmon from sticking.
Place salmon on grill skin-side up. Grill for 2-3 minutes.
Reduce grill heat to medium, flip salmon and continue grilling for 2-4 more minutes, or until salmon flakes easily with a fork.
Add shredded cheese to grits and stir until cheese has fully melted. (Note: If necessary, add a splash of water to the grits to loosen them up.)
To serve, divide grits onto plates and top with grilled salmon filet.