Spiedini Ristorante
Spiedini Ristorante

Alaskan Salmon

Prepared Three Different Ways:

  • Pan Roasted
  • Steamed
  • Oven Baked

Served Over a Corn and Potato Risotto.


  • Four 6 to 8 oz. salmon or halibut filets
  • Corn and potato risotto
  • 2 ears of corn or 2 cups of frozen corn kennels
  • 2 cups diced yukon gold potatoes - blanched for 10 minutes
  • 2 oz. butter
  • 1 tbsp. finely chopped onion
  • ½ cup chicken stock
  • ¼ cup cream
  • 1 tbsp. mascarpone
  • ½ chopped fresh sage
  • 1 tbsp. olive oil
  • Salt and pepper to taste

Method of Preparation:

Boil for 10 minutes and cut kernels from corn ears or add frozen kernels. Boil diced potatoes for 10 minutes (to be tender). Heat olive oil in sauce pan and finely chopped onion. Add corn and potatoes, sauté quickly. Add ½ the chicken stock and ½ cream. Cook for a few minutes. Add rest of the chicken stock and cream, along with seasoning — sage, butter and mascarpone.

Cook salmon. Place on corn and potato risotto. Serve with asparagus spears.

Gustav Mauler — Certified Master Chef