Polenta with Ricotta and Pesto Salmon
Skill Level: Medium
Makes: 20 polenta rounds (about 10 servings)
Made With:
We tapped Christina Tobia of Tobia Bakes in Brooklyn to create a dish for our DamNation film event at Patagonia’s Bowery store. And she delivered big, with this beautiful Italian-influenced polenta recipe.
Ingredients
- 1 (6 oz.) pack Patagonia Provisions Lemon Pepper Wild Sockeye Salmon, drained
- ½ cup Pesto (see recipe below), plus ¼ cup for serving
- 2 - 18 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
For 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
- Salt and freshly ground black pepper
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 1 tsp. of ricotta, then top with Salmon and a drizzle of pesto. Finish with a few slices of Peppadew peppers.