Recipe: Summer Grilled Salmon

Summer Grilled Salmon

This might just be the PERFECT summer salmon recipe. Super simple to prepare and presented on a bed of chopped savoy cabbage and orzo pasta, topped with a creamy pesto sauce. Enjoy! 


  • Two 5-6oz salmon fillets (bones removed)
  • 4.5oz raw pine nuts
  • 3.5oz manchego cheese
  • 3.5oz parmesan cheese
  • 6 garlic cloves 
  • 6oz virgin olive oil, divided into two 3oz portions
  • 3 large bunches of fresh basil (large stems removed)
  • 16oz dried orzo pasta 
  • Half of a head of savoy cabbage, shredded
  • 1 cup heavy whipping cream 
  • 2013 Bella Vida J. Christopher Pinot Noir*
  • Salt & pepper to taste 


*While this recipe was originally created featuring our 2013 J. Christopher, it also pairs beautifully with our Two Row Pinot Noir!


  1. Bring your selected wine to room temperature, pour 4oz into a glass and let it sit to open up. 
  2. Heat up your BBQ for the salmon. While it's heating up, prepare the pesto. 
  3. Put the pine nuts, manchego cheese, parmesan cheese, garlic cloves, and half of your olive oil into a food processor and blend to a coarse paste. 
  4. Add your fresh basil to the mix and pulse until combined well (don't over-process!) 
  5. Cook your orzo pasta as directed on package to achieve al dente results. 
  6. Season your salmon fillets with salt and pepper, then grill for 2-3 mins per side. 
  7. Remove the salmon from the BBQ and let it rest for 10 mins. While your salmon is resting, prepare your cabbage and orzo pasta. 
  8. Add your heavy whipping cream to a saute pan and bring it to a boil. 
  9. Stir in your chopped cabbage to coat with the cream. Cook until the cabbage is slightly wilted, about 2 minutes. 
  10. Fold in your cooked orzo pasta, along with 2-3 heaping tablespoons of your fresh pesto. 
  11. Assemble your plate by spooning a portion of the orzo pasta and cabbage onto a plate. Gently place a salmon fillet on top, then drizzle a spoonful of your fresh pesto on top of the salmon. Sit back with your Bella Vida Pinot Noir, and dig in!