Polenta with Ricotta and Pesto Salmon
SKILL LEVEL: Medium
Makes 20 Polenta Rounds, serves about 10 people
- 1 (6 oz) pouch Patagonia Provisions Lemon Pepper Wild Sockeye Salmon, drained
- ½ cup Pesto (see recipe below), plus 1/4 cup per serving
- 2 eighteen oz tubes polenta, each tube sliced into 10 rounds
- 2 tbsp olive oil
- 1 cup fresh ricotta cheese
- 2 Peppadew peppers, drained and sliced thin
- 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
- Salt and freshly ground black pepper
Grind almonds in a food processor. Add garlic and cheese and process until finely ground. Add basil and process, slowly drizzling in olive oil. If too thick, add water by the tablespoon and process until desired consistency. Season with salt and pepper to taste. Extra pesto may be refrigerated in an airtight container for up to 5 days.
PUTTING IT ALL TOGETHER
- In an airtight container, cover salmon with pesto and let marinate in the refrigerator for 2 hours to overnight.
- Bring marinated salmon to room temperature (remove from refrigerator 1 hour prior to serving).
- Preheat oven to 425°F.
- Brush polenta rounds on both sides with olive oil. Transfer to a foil-lined baking sheet and bake until golden on the bottom and easily come off the pan, approx. 15-25 minutes. Then flip and bake until firm and crisp on both sides, approx. 5-10 minutes. Transfer to a plate and cool slightly.
- Spread each polenta round with 1tsp of ricotta, then top with salmon and a drizzle of pesto. Finish with a few slices of Peppadew peppers.