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–+ servings
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. 
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2

Ingredients
  

For the Salad:

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.
    • 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.