Polenta and smoked salmon with Jalapeño-Lime Pesto


Indulging in a delightful dish of polenta and smoked salmon topped with a flavorful Jalapeño-Lime Pesto. A perfect blend of creamy, smoky, and zesty flavors that will tantalize your taste buds. Elevate your dining experience with this exquisite combination that is sure to impress even the most discerning food connoisseurs. Bon appétit!

Photo and recipe created by Elisabeth @zazachef_cook.eat.repeat



1 package Ancient Harvest Traditional Polenta, slice in 6cm circles

1 package Blue Circle Foods Smoked Salmon, cut in smaller pieces


Jalapeño-Lime Pesto

4 fresh jalapeños

4 whole cloves of garlic

½  up of pistachios, slated

¾ cup of parmesan cheese, grated (optional if you prefer avoiding dairy)

¼ cup of fresh basil, minced

¼ cup of fresh parsley, minced

1 to 2 tablespoons of fresh lime juice (adjust after tasting it

Salt to taste (there’s already some salt with the pistachios)

2 tablespoons of olive oil



Sour cream

Cilantro leaves


Place the polenta disk on a baking sheet lined with parchment paper, spray with avocado oil, and air fry for 20 minutes (My oven has an air fryer function so I can put everything on a large baking sheet if you don’t you might have to do it in multiple batches). Transfer to a cooling rack.

Jalapeño-Lime Pesto

In the meantime, seed and devein jalapeños. Place all the ingredients in a food processor. Puree until smooth.


Place about a tablespoon of pesto on top of the polenta, flat it a little bit. Add a piece of salmon and top it off with some sour cream. Enjoy!