I can taste this as I'm typing. What a shame we don't use more of the old economical dishes that our mothers and grandmothers used. Not that either one of mine made this, but you know, like Salmon Cakes with White Cream Sauce, Stewed Chicken Gizzards over Rice. Calves Liver and Onions. I'm getting carried away here. Those are for another time.
Salmon and Bacon and Grits are a very Southern dish and probably more so in South Carolina. This is a breakfast dish, but let me tell you, it's just as good for brunch, lunch or supper. Add a big pile of fluffy scrambled eggs if you want but you don't really need them. A nice cup of fresh fruit on the side is great. This is just plain good. Garnish with a little parsley, if you like.
Rise and Shine Salmon and Bacon with Grits
For the Grits:
3 cups of water
3/4 cup quick-cooking grits (I did not say instant)
1/4 teaspoon salt
8 slices bacon
1 cup chopped onion
1/4 cup green bell pepper
One 15-ounce can salmon (red or pink, how much do you want to spend)
1. To make the grits, bring the water to a boil in a 1 1/2 quart saucepan over high heat. Slowly stir the grits into the boiling water. Reduce the heat to medium low and simmer for 5 to 7 minutes, stirring occasionally, or until thickened. Stir in the salt and set aside.
2. In a large skillet, cook the bacon over medium-high heat until browned. Remove from the pan and crumble. Save all but 2 tablespoons of the grease for another use.
3. Add the onion and green pepper to the two tablespoons of grease remaining in the skillet cook, stirring, until softened, for about 4 minutes. Break up the salmon and add to the skillet (including the canning liquid), and cook, stirring up the browned bits from the bottom of the skillet. Continue cooking for 5 minutes. Serve over grits.