The salmon is just blackened. Zatarans has a good blackening seasoning but its really salty. So i use that as the salt and then buy any blackening seasoning without salt to coat the fish so it gets the dark crust.
Brush it with butter than season it with the blackening and pan sear for like 3 minutes each side. Then i put it in the oven at 350 to finish it off.
Grits are regular grits. Follow the directions to make them but i use half water and half heavy cream. When the water/cream is heating up i put a vegetable bullion cube in and maybe a little garlic powder.
The beurre blanc is just a butter sauce. Use like a half a cup of any dry white wine, a fourth of a cup of white wine vinegar and like 2 shallots diced up. Put it all in a pot a boil it until all the liquid is gone but dont burn the shallots. Then add 1/3 cup of heavy cream to the pot and heat it to a slow boil. Then cube up a stick of butter and add it in slowly and whisk it the whole time untill all the butter is in it. Then i season it with salt and white pepper.
You wanna make that last because you have to use it immediately.
Grits, salmon on top. Then i had some pico in the fridge and put that on top with some chopped green onion and then the sauce.
Good luck bruh