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Patagonia Provisions

Polenta topped with Ricotta and Pesto Salmon

An Italian influenced creation and recipe by Christina Tobia of Tobia Bakes, served at our DamNation Event at our Bowery store this spring.


WILD SOCKEYE SALMON WITH LEMON PEPPER

Ingredients for 20 Polenta Rounds, serves about 10 people

In an airtight container, cover the salmon with pesto and let marinate in the refrigerator for 2 hours to overnight.

Pesto

  • 2 cups packed fresh basil leaves
  • 1 large garlic clove, minced
  • ¼ cup Pecorino Romano cheese, grated
  • ¼ cup almonds, toasted
  • ½ cup olive oil
  • Sea salt and freshly ground black pepper

In a food processor, grind almonds. Add garlic and cheese and process until finely ground. Add basil leaves and process, slowly drizzling in olive oil. If too thick, add water by the tablespoon and process until you reach the desired consistency. Season with salt and pepper to taste. Refrigerate extra pesto in an airtight container for up to 5 days.

Polenta

  • 2 – 18 oz. tubes polenta, each tube sliced into 10 rounds
  • 2 tbsp. olive oil

Preheat oven to 425 °F. Slice each tube into 10 rounds of equal thickness (about ½ inch thick). Brush polenta rounds on both sides with olive oil. Transfer to a foil-lined baking sheet and bake until they are golden on the bottom and easily come off the pan, 15-25 minutes. Then flip and bake until firm and crisp on both sides, 5-10 minutes. Transfer to a plate and cool slightly before serving.

For serving…

  • 1 cup fresh ricotta cheese
  • 2 Peppadew peppers, drained and thinly sliced
  • ¼ cup pesto

PUTTING IT ALL TOGETHER

Let marinated salmon come to room temperature (remove from refrigerator 1 hour prior to serving). Spread each polenta round with about 1 tsp. of ricotta, then top with salmon and a drizzle of pesto. Finish with a few slices of Peppadew peppers.