Pesto Crusted Salmon with Red Onion Relish by Chef Philippe Boulot

Serves 8
Chef Philippe Boulot
Pairs well with:
Chardonnay, Napa Valley

Chef Philippe Boulot's recipe shows off a great wild king salmon from the Oregon Coast and which we think makes for a perfect match with a glass of our Napa Valley Chardonnay. Chef Boulot is a longtime friend and executive chef of the Heathman Hotel and the MAC Athletic Club in Portland along with being an alumni of our annual American Harvest Workshop program.


8 ea 7 oz. salmon fillet
1/2 c. basil
1/c. fresh bread crumbs
1/4 c. pinenuts
1/4 c. parmesan
2 ea. garlic cloves
1/4 c. bacon
1/4 c. olive oil
1 T. parsley chopped
salt & pepper

Red Onion Relish
1/4 c. olive oil
3 red onions diced
1/2 c. lemon juice
1 tsp. fresh ginger
1 tsp. garlic
2 tsp. chili paste
1 tsp. parsley
2 tsp. capers
2 T. soy sauce
1 T. cilantro


Combine all of the items in first section in a food processor except for the salmon. Slowly add the olive oil to incorporate.


Sweat red onions in olive oil. Add ginger & garlic and cook briefly. Deglaze the pan with lemon juice. Cook until most of the moisture has evaporated. Add remaining ingredients, adjust the seasoning, and pour immediately onto a sheet tray. Refrigerate. Reserve until ready to serve.


Season salmon with salt & pepper and press a 1/8-inch layer of pesto onto the salmon. Sear the fish, crust side down, in a Teflon pan. Turn over and finish in a hot oven. (300 degrees for about 10 minutes.) Lightly sauté some spinach and place in the middle of each plate. Place the cooked salmon on top of the spinach. Garnish with red onion relish.

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