Alaska Salmon Osso Bucco by Chef Adam Hegsted - Alaska's Finest Seafood

Ingredients

• 1 1 medium russet potato
• 2 Tablespoons 2 Tablespoons canola oil
• 14 oz. 14 oz. Alaska Sockeye Salmon, skin on
• Salt and pepper, to taste
• Sauce:
• 1 cup 1 cup chianti wine
• 1 cup 1 cup fish stock
• 2 Tablespoons 2 Tablespoons brown sugar
• 2 Tablespoons 2 Tablespoons minced onion
• 1 clove 1 clove of garlic, sliced
• 1/2 teaspoon 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon 1/2 teaspoon chopped fresh parsley
• 1/2 teaspoon 1/2 teaspoon salt
• Gremolata:
• 1 teaspoon 1 teaspoon lemon zest
• 1 teaspoon 1 teaspoon chiffonade Italian parsley
• 1/2 teaspoon 1/2 teaspoon grated or finely minced garlic