• Farming Practices
        • Learn about Ivo’s passion on farming practices.

          100% Certified Organic & 100% Estate Grown
        • American Canyon

        • American-Canyon-sm
        • Calistoga Vineyard

        • Calistoga Vineyard
        • Rutherford Vineyard

        • Rutherford
    • Ivo's Apprentice Club
      • Ivo’s-Apprentice-Club

        Ivo's-Apprentice-Club
      • Text

        Ivo’s Apprentice Club

        SHIPMENTS
        Bi-annually in April and October

        WINE OFFERING
        4-Bottle sets of our award-winning Napa Valley wines

        AVERAGE COST
        $140 per 4-bottle shipment, plus taxes, and $25 flat rate shipping

      • JOIN JOIN TODAY
    • Miljenko's Cellar Club
      • Miljenko's-Celler-Club
      • Miljenko’s Cellar Club

        SHIPMENTS
        Quarterly in March, May, September, and November

        WINE OFFERING
        3 or 6 bottle sets of our award-winning member-only wines

        AVERAGE COST
        $190 per 3-bottle shipment, plus taxes, and $20 flat rate shipping

      • JOIN JOIN TODAY
    • Violet's Case Club
      • Violet's-Case-Club
      • Violet’s Case Club

        SHIPMENTS
        Bi-annually in April and October

        WINE OFFERING
        12-Bottle sets of Chardonnay and Cabernet Sauvignon

        AVERAGE COST
        Shipments range from $620 to $970 per 12-bottle shipment, plus taxes, and $15 flat rate shipping

      • JOIN JOIN TODAY
    • Member Login
        • In-Store Demos

        • In-store-Demo-Events
        • Grgich Hills Winery Events

        • Winery-Events
        • National & International Events

        • National-Events
        • EVENTS VIEW ALL EVENTS
        • Reservations
        • In-store-Demo-Events

          In-store-Demo-Events
        • RESERVATIONS RESERVATIONS
        • Directions
        • DIRECTIONS
        • VISIT VISIT US

 

Salmon Cake with Saffron Aioli

Course: Appetizer, seafood
Servings: 6 servings

Ingredients

For the fish

  • 2 lb salmon cut into steaks for grilling
  • 1/4 cup extra virgin olive oil
  • 1 tsp Herbes de Provence
  • salt and pepper to taste

For the cake

  • 2 potatoes baked and mashed
  • 1 cup mayonnaise plus 1/2 cup
  • 1/2 cup red onion diced small
  • 6 oz roasted red peppers diced small
  • 3 eggs
  • 3 oz capers chopped
  • 1/2 bunch parsley finely chopped
  • 2 lb salmon cooked
  • 3 oz panko bread crumbs
  • salt and pepper to taste
  • 1 tsp garlic minced
  • 1 pinch saffron threads

Instructions

  • Brush the salmon with the oil, Herbes de Provence and season with salt and pepper. Grill on both sides a few minutes to create across hatch pattern. Finish salmon in a preheated 375° F oven until just done, about 5 minutes.
  • Cool. Remove any gray fatty parts from the skin side and flake.
  • Bake the potatoes in the microwave on high for 5 minutes or until cooked. Cool. Peel and mash with the mayonnaise.
  • Add the remaining ingredients to the potato mix, adding the salmon last. Mix gently so that the salmon doesn't break-up too finely. 
  • Use a scoop to make 3-4ounce balls. Roll the balls in the panko and flatten to form patties. Heat the olive oil in a large non-stick pan over medium high heat and sear the patties about 5 minutes on each side or until golden brown. 
  • Bake the cakes in the oven for 5 minutes or until they have risen slightly.
  • Make the aioli by mixing together the remaining ½ Mayonnaise with the garlic and saffron. Serve at once.