Alaska Salmon Osso Bucco
Wild Alaska Salmon
Recipe type: Entree
Although technically not a difficult recipe, this one is sure to wow that special someone! Try this with our King Salmon fillet!
- 1 medium russet potato
- 2 Tablespoons canola oil
- 14 oz. Alaska Sockeye Salmon, skin on
- Salt and Pepper, to taste
- 1 cup chianti wine
- 1 cup fish stock
- 2 Tablespoons brown sugar
- 2 Tablespoons minced onion
- 1 clove of garlic, sliced
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh parsley
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 1 teaspoon chiffonade Italian parsley
- ½ teaspoon grated (or finely minced) garlic
- To make the “bone” of the Osso Bucco, bring a small pot of salted water to a boil.
- Peel potato.
- Using a paring knife, cut potato in half crosswise and smooth out edges.
- Scoop out centers almost all the way to the bottom, taking care not to puncture through. (The finished result should be a cylinder, approximately 2 inches tall and 1-1/2 inches wide, and resemble an Osso Bucco bone.)
- Place potatoes in boiling water and cook until lightly softened, about 5 minutes.
- Remove and chill while working on salmon.
- To prepare Osso Bucco, cut salmon into 4 pieces, each about 3 inches long and 3.5 ounces.
- Wrap fish, skin side out, around the “potato bone” by laying 2 pieces on their side, top to bottom.
- Truss with butcher’s twine to secure, making sure twine is tight enough not to slip.
- Heat canola oil in a sauté pan over medium-high heat.
- Season fish with salt and pepper.
- Sear fish on the “potato bottom” side first, until lightly golden, about 2 to 3 minutes; flip and repeat.
- Add wine, fish stock, brown sugar, onion, garlic, rosemary, parsley and salt. Cook 4 to 5 minutes or until fish is cooked almost throughout.
- Remove fish; keep warm. Reduce pan sauce until nicely thickened, about 5 minutes.
- In a small bowl, combine the zest, parsley and garlic to make the Gremolata.
- To serve, place fish onto plates, gently snip and remove the twine.
- Drizzle on the sauce and top with Gremolata.