• 4 oz Salmon
  • Salt
  • Pepper
  • Blackening seasoning
  • 1 large sweet potato
  • 1 squash
  • Milk
  • Radishes

How to prepare:

Start with a 4oz piece of salmon. Season with salt and pepper and blackening
seasoning. Allow fish to come up to room temp.

Large dice sweet potatoes and boil in a large sauce pan in water seasoned with salt
and pepper.

Thinly slice yellow squash and lightly sear and set aside.

Sear the salmon skin side up until golden brown. Flip and place the squash on top
and finish in the oven.

Once potatoes are finished add 2tbs of milk and whip to your desired consistory.

Plate and garnish with gently roasted radishes.