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Antoni Porowski and Fresh Express

ANTONI POROWSKI AND FRESH EXPRESS A CHEF-INSPIRED COLLABORATION INFUSED WITH CULINARY PASSION AND BOLD FRESH FLAVOR

Antoni Porowski is a New York Times bestselling author, Emmy-winning producer and TV personality, and globally recognized culinary expert. He hosts National Geographic’s Best of the World with Antoni Porowski, a travel series exploring global destinations through food, culture, and local stories.

He previously collaborated with National Geographic on No Taste Like Home, a Critics’ Choice Award-winning docuseries exploring celebrity heritage through cuisine. Antoni is also known as the food and wine expert on Netflix’s Queer Eye, which concluded after ten seasons and earned twelve Emmy Awards. As a producer, he received his first Emmy at the 75th awards.

Beyond television, Porowski has authored two cookbooks and is an advocate for LGBTQ+ rights, particularly in Poland. He serves on the Food Council of City Harvest and is a Goodwill Ambassador for the United Nations World Food Programme, supporting efforts to fight hunger locally and globally.

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.

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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.
Note: If you’d prefer, you may air fry the “croutons” at 425ºF for 12 minutes.
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.

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

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