In a pot, bring the broth to a simmer and whisk in the grits. Rest the grits for 5 minutes to open, bloom and thicken. Add more grits if the consistency is too thin and add up to 1 teaspoon salt. Whisk in the cream cheese and keep the grits warm until ready to serve.
Heat a flat top or pan over high heat. Remove the skin from the salmon, and then dry with paper towels. Sprinkle the salmon with salt and pepper, and then a little oil. Sear the salmon. When crispy on the bottom, flip the salmon. (The cooking surface must be hot or the salmon will stick.) Avoid moving the salmon around while it cooks, to create a crisp texture.
In another hot pan add some oil, the onions and garlic, and saute. Add the blanched asparagus and tomatoes last to prevent over-cooking. Season with salt and pepper.
On a serving plate, add a scoop of the grits and place the sauteed vegetable on top. Place the salmon on top of the vegetables. Squeeze a little lemon juice over the top, then serve.
If using store-bought chicken broth or bouillon cubes, taste before adding salt to the grits. Drying the salmon prior to seasoning will prevent it from sticking to the pan.
Recipe courtesy of Robert Irvine