Cut carrots into fun shapes, like these examples from

Photo courtesy of Robert Wiedmaier


Grilled Salmon with Puréed Potatoes, 
​Green Beans & Honey-Ginger Carrots

Robert Wiedmaier - CEO/Executive Chef, RW Restaurant Group 

(Marcel'sBrasserie BeckMussel Bar & GrilleWildwood KitchenBRABO)

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


For the Grilled Salmon­­


16-ounce           Salmon filets                                                            

1  Tbsp              Olive oil

                          Salt (to taste)

                          Pepper  (to taste)



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


1 lb                    Green beans

3 cups               Water

                          Salt (to taste)


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 


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)



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 


4 each               Carrots 

½ inch               Ginger, slice of

2 Tbsp               Honey

                          Salt (to taste)



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.



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!