From Chef Kurt Schmidt of Basil's KitchenGrilled Wild Salmon served with whipped sweet potatoes and vegetable twirls.


3 sweet potato medium

¼ cup mascarpone

Dash cinnamon

Salt and pepper to taste


1 zucchini

1 yellow squash

1 carrot

½ red onion

1 clove garlic

Pinch chili flakes

Salt and pepper to taste


4 – 5 oz portion wild salmon, skin on

Salt and pepper to taste


Peel sweet potato, peel some of the flesh to add to the vegetable twirls later. Cut into pieces and boil until tender. Once tender strain and place in mixer with the mascarpone and cinnamon, whip until smooth and cheese is incorporated. Season to taste. Reserve for plating.

Wash zucchini and yellow squash, peel around it with a vegetable peeler to get strands of flesh and peel for color. Reserve. Peel carrot and use peeler to make stands and reserve. Julienne red onion and slice garlic.

Grill wild salmon filets with salt and pepper. While salmon is cooking, add zucchini, yellow squash and carrot into boiling water for about 3 minutes, until the color become more vibrant, drain and reserve. Sauté red onions and garlic in small amount of oil, add vegetables and toss together. Add small pinch of chili flakes and salt and pepper to vegetables and remove from heat. Once salmon is cooked to liking you can start plating. Finish plate with a little extra virgin olive oil and microgreens.