Seasonal Recipes: Salmon Sambuca
Seared Salmon Sambuca with rustic smashed potatoes, fennel and Portabella mushrooms paired with 2009 Anglim Winery Viognier-Roussanne blend
Created by Rosa Bitussi and Maria Gabelman
RosaMia Ristorante Italiano
6-8 ounce Atlantic Salmon filet per person you are serving
4 ounces of Redskin potatoes with skin on per person
Extra virgin olive oil
Salt and pepper to taste
Sliced Portabella mushrooms
1 ounce of Sambuca
2 ounces of heavy cream
Prepare the rustic mashed redskin potatoes with skin on, and make sure potato bits are present for texture. Don’t whip them.
Saute and then braise the sliced fennel bulb in butter and add the Portabella mushroom slices and continue on heat for approximately one minute. Deglaze and flambe with Sambuca, and then add the heavy cream. Keep on low heat until warm
Season the salmon filet with salt, pepper and extra virgin olive oil, and then sear on high heat for two minutes on each side
Serve the salmon filet slightly atop the mashed potatoes, and then serve the fennel, mushroom and Sambuca sauce on the side.
Prep time is approximately 20-25 minutes in total.
Anglim Winery is based in Paso Robles, Calif., and produces a wide array of varietals, including many using Rhone varietal grapes, like the 2009 Viognier-Roussanne blend chosen to accompany this recipe. Their tasting room in downtown Paso Robles makes a visit to enjoy their wines convenient. Highly recommend this wine and many others they have produced recently. anglimwinery.com