Robert Wiedmaier – CEO/Executive Chef, RW Restaurant Group

(Marcel’s, ​Brasserie Beck, Mussel Bar & Grille, Wildwood Kitchen, BRABO)

Serves 4 Adults, or 2 Adults & 3-4 Children

For the Grilled Salmon­­

Ingredients

16-ounce Salmon filets

1 Tbsp Olive oil

Salt (to taste)

Pepper (to taste)

Procedure

Cut the salmon filets in 4-ounce pieces for adults and 2-3-ounce pieces for kids. Season with salt and pepper and rub with a small amount of olive oil. Place on the grill and cook to desired doneness.

For the Green Beans

Ingredients

1 lb Green beans

3 cups Water

Salt (to taste)

Procedure

Bring three cups of water to a boil. Add salt and cook beans for four minutes. Remove from the boiling water and place in an ice bath. Once chilled remove and reserve the beans.

For the Potato Purée

Ingredients

4 cups Yukon gold potatoes, peeled and quartered

1 Tbsp Olive oil

1 Tbsp Butter

1/3 cup Milk

Salt (to taste)

White pepper (to taste)

Procedure

Preheat the oven to 325 degrees.

Place Yukon gold potatoes (peeled and cut up) in cold salted water to cover. Bring to a boil and cook through. When potatoes are done, remove from water and place on baking sheet, place in 325 degree oven for five minutes. Once out of oven, purée potatoes in food mill or mash with a potato masher. Add milk, butter and olive oil and mix until smooth. Season with salt and pepper to taste.

For the Carrots

Ingredients

4 each Carrots

½ inch Ginger, slice of

2 Tbsp Honey

Salt (to taste)

Procedure

Cut carrots into funky shapes [zig zag, lightening bolts, squiggly—just have fun!]. Place in cold water with one slice of ginger, honey and a small amount of salt. Bring to a boil and cook through. Drain and reserve.

Assembly

Place a spoonful of potato purée in the center of the plate. Reheat carrots and green beans in a pan with olive oil, as needed and then plate atop potato purée. Then sit the grilled salmon on top, just off center, so all the bright components can be seen. Enjoy, your kids will love it!