Recipe by Antoni Porowski
Summer (Week)Nights Salmon Pesto Caesar
Recipe by Antoni Porowski – Summer (Week)Nights Salmon Pesto Caesar
Fresh Express® Pesto Caesar Chopped kit served with basil-crusted salmon, “pickled” grapes, and crispy polenta.
Ingredients
For the Salad:
- 1 (10.8-ounce) package Fresh Express® Twisted Caesar Pesto Caesar Chopped Kit
- 1 cup red grapes, about 6oz
- red wine vinegar
For the Salmon:
- 2 skin-on salmon fillets, approx. 4-5 oz each
- 1 tbsp mayonnaise
- 3 tbsp fresh chopped basil, plus extra for garnish
- lemon zest from ½ lemon
- 1 clove garlic, grated
- 1 tsp pine nuts or almonds, chopped
- 1 packet croutons from salad kit
For the “Croutons”:
- ½ 18 oz log of Polenta
- 1 tbsp olive oil
- 2 tbsp Pecorino Romano, finely grated
- 1 tsp garlic powder
- 1/2 tsp paprika
- pinch of salt
- oil spray, avocado or olive
Instructions
- Preheat oven to 425ºF.
- Slice grapes lengthwise and place into a bowl. Cover with red wine vinegar, about ⅓ cup, and set aside.
- Take precooked polenta and slice into thick rounds, about ¾-inch. Cut those rounds into 9 cube-ish shapes. Add to bowl and toss with olive oil, garlic powder, salt, and grated pecorino romano. Place polenta pieces onto a parchment-lined baking sheet and bake for 25 minutes, checking after 15. Remove once they’re golden brown and crispy with a satisfying creaminess inside. Set aside to cool.
- Lower the oven to 375ºF and lightly drizzle olive oil on a baking sheet. Place salmon fillets skin-side down.
- Take the crouton pack from your Fresh Express® Pesto Caesar Chopped kit and crush into rough breadcrumbs. In a small bowl, mix together crushed croutons, fresh basil, mayonnaise, lemon zest, olive oil, nuts, and a pinch of salt. Pack onto salmon fillets, coating evenly along the top. Bake for 7 minutes in a convection oven (preferred) or 10-12 minutes in a conventional oven. If desired, place under the broiler for 1-2 minutes for additional browning.
- While the salmon bakes, assemble your salad. Strain the grapes (feel free to save the vinegar for a dressing or marinade!) and toss them with the remaining items in your Fresh Express® kit and the polenta croutons. Divide the salad into 2 bowls, top with salmon and a garnish of fresh torn basil, and serve.
Note: If you’d prefer, you may air fry the “croutons” at 425ºF for 12 minutes.
Made with
