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1
Preheat oven to 400 degrees degrees.
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2
Combine milk, water, salt, and pepper in a small saucepot.
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3
Bring to a simmer over medium heat while occasionally stirring.
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4
Stir in the grits with a whisk, and continue to stir as they return to a simmer.
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5
Lower heat to medium-low, and cook 25-30 minutes.
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6
Stir along the bottom every 5 minutes or so with a whisk or wooden spoon to avoid scorching the pot.
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7
While the grits are cooking, season the salmon filets liberally on all sides with the French Picnic sea salt.
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8
Coat with 1 tablespoon of olive oil, and place in a small oven safe dish.
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9
Let stand at room temperature while you prepare the dressing.
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10
Combine 3 tablespoons of the olive oil with the paprika, vinegar, Dijon, salt and pepper in a sealable container, and shake well to combine.
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11
Once grits have cooked fully, turn off the heat, cover the pot and let rest, covered, on the stove for another 15-20 minutes.
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12
Finish by melting in butter while stirring, and adjusting salt and pepper to taste.
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13
In a small mixing bowl, toss the okra in the remaining olive oil, and season with salt and pepper.
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14
Set the bowl aside for later use.
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15
Spread okra evenly over a heavy baking sheet.
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16
Place salmon and okra in the oven, preferably with the salmon on the top rack, and okra on the bottom.
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17
Bake the okra and salmon until the salmon is just fully cooked, approximately 15-20 minutes.
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18
Fully cooked salmon is opaque, and firm when squeezed gently from the sides.
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19
Take the okra out of the oven, and return to the small bowl, and toss immediately in the vinaigrette.
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20
Place a mound of the grits in the center of your plate, and then place a piece of salmon on top.
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21
Arrange the dressed okra around the grits and salmon.
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22
Enjoy!
