you would serve. Have thought of green beans, fingerling potatoes and need some inspiration.
Thanks.
http://www.edining.ca/print_recipe.asp?ID=466
Thanks.
http://www.edining.ca/print_recipe.asp?ID=466
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Fellow Foodies - Need suggestions - Want to make this recipe and would like to know what sides....
- Thread starter gayr
- Start date
those sound really good, but I'm thinking with the ginger-lime-soy going on how about---
a Caribbean or Oriental slant. Maybe a stir-fry starring snow peas or snap peas? or some baby bok choy sauted with oil and garlic.
For starch, basmati or jasmine rice, or maybe even the cilantro rice that was posted here recently? Or a simple noodle dish? another thought, toss the fingerlings with a mild curry powder or jerk seasonings and oil and roast?
Or a baked sweet tater or sweet potato fries?
a Caribbean or Oriental slant. Maybe a stir-fry starring snow peas or snap peas? or some baby bok choy sauted with oil and garlic.
For starch, basmati or jasmine rice, or maybe even the cilantro rice that was posted here recently? Or a simple noodle dish? another thought, toss the fingerlings with a mild curry powder or jerk seasonings and oil and roast?
Or a baked sweet tater or sweet potato fries?
Absolutely Gay. I make the one on the cedar plank with soy and maple. With it
I serve the mustard mashed potatoes and Oriental veg.
I do the veg in a steamer with slivers of garlic and ginger inserted about them. And I drizzle with a bit of sesame oil. Soemtimes I will reheat in oyster sauce but that's not necessary. The veg that I do:
baby bok choy, asparagus, snow peas, green onions & broccoli. Occasionally I add mushrooms.
It may seem odd to combine Oriental veg with mashed potatoes but it works well. If you read the comments on the potatoes with the salmon at Epi, I believe that others liked it a lot.
I've posted this recipe a few times. Here it is.
http://www.epicurious.com/recipes/recipe_views/views/14473
I serve the mustard mashed potatoes and Oriental veg.
I do the veg in a steamer with slivers of garlic and ginger inserted about them. And I drizzle with a bit of sesame oil. Soemtimes I will reheat in oyster sauce but that's not necessary. The veg that I do:
baby bok choy, asparagus, snow peas, green onions & broccoli. Occasionally I add mushrooms.
It may seem odd to combine Oriental veg with mashed potatoes but it works well. If you read the comments on the potatoes with the salmon at Epi, I believe that others liked it a lot.
I've posted this recipe a few times. Here it is.
http://www.epicurious.com/recipes/recipe_views/views/14473
How about Rec: Sesame Rice, and some fresh spinach sauteed with a little olive oil and garlic
Sesame Rice
Serves 4
2 cups water
1 tsp. salt
1 tbsp butter
1 cup rice
dash white pepper
1/2 tsp salt, optional
1-2 tbsp dark sesame oil
1/4 cup toasted sesame seeds (Pat’s note: sometimes I use part black sesame seeds too...nice color contrast)
1/4 cup green onions sliced, include green tops
Boil water in a medium saucepan and add salt and butter. Bring to a boil and add rice. Boil for 2 minutes, then cover and simmer for 18 minutes. Fluff rice with a fork and cover with a paper towel and replace lid. Let sit for about 10 minutes. Fluff again and add 1 or 2 tablespoons sesame oil, white pepper, salt, sesame seeds and green onions.
Source: Michelle/CA through Lisa/LA
Pat’s notes: Very tasty. Great accompaniment to Spicy Hoisin Chicken (used turkey thighs) and snow peas. Made again, was excellent accompaniment to Korean-style Grilled Beef Short Ribs and Scallions.
Michelle’s notes: I make this rice all the time. My husband and kids love it and it goes with just about anything. Easy to make too!
Lisa/LA: likes to serve with Ground Turkey in Lettuce Cups and other recipes.
More notes from Lisa: I usually serve Sesame Rice and some sautéed snow peas with the wraps. Those long Asian beans would be good, too, if you can find them.
Sesame Rice
Serves 4
2 cups water
1 tsp. salt
1 tbsp butter
1 cup rice
dash white pepper
1/2 tsp salt, optional
1-2 tbsp dark sesame oil
1/4 cup toasted sesame seeds (Pat’s note: sometimes I use part black sesame seeds too...nice color contrast)
1/4 cup green onions sliced, include green tops
Boil water in a medium saucepan and add salt and butter. Bring to a boil and add rice. Boil for 2 minutes, then cover and simmer for 18 minutes. Fluff rice with a fork and cover with a paper towel and replace lid. Let sit for about 10 minutes. Fluff again and add 1 or 2 tablespoons sesame oil, white pepper, salt, sesame seeds and green onions.
Source: Michelle/CA through Lisa/LA
Pat’s notes: Very tasty. Great accompaniment to Spicy Hoisin Chicken (used turkey thighs) and snow peas. Made again, was excellent accompaniment to Korean-style Grilled Beef Short Ribs and Scallions.
Michelle’s notes: I make this rice all the time. My husband and kids love it and it goes with just about anything. Easy to make too!
Lisa/LA: likes to serve with Ground Turkey in Lettuce Cups and other recipes.
More notes from Lisa: I usually serve Sesame Rice and some sautéed snow peas with the wraps. Those long Asian beans would be good, too, if you can find them.
I just made a large piece of salmon too and really felt the need of potatoes to go with it. REC >
Salmon A la Basilique - from MOlly O'Neills new york cookbook.
"Bianca Jagger won the 1st prize at a March of Dimes Gourmet GAla with this salmon dish. "I love the lightness and the flavor of this dish and cook it often for guests,"Said Bianca.
It's best served with a mound of lightly steamed veggies and some rice."
1 whole salmon (about 3 lbs.) head and tali intact, cleaned
4 c. loosely packed coarsely chopped fresh basil leaves
2 tbs. olive oil
1/2 c. finely grated onion, salt and freshly grated pepper to taste.
Stuff the salmon cavity with the basil,drizzle the olive oil on top. Sprinkle on the onion, salt,pepper. Wrap in foil and let rest in the frig for 2 hrs.
Preheat oven to 425 bake the salmon til flaky but stillmoist - 35 to 40 minutes.
It was lovely but just a tad bland. I think more pepper and herbs next time.
But it definitely needed a starch accompaniment.
Elaine
Salmon A la Basilique - from MOlly O'Neills new york cookbook.
"Bianca Jagger won the 1st prize at a March of Dimes Gourmet GAla with this salmon dish. "I love the lightness and the flavor of this dish and cook it often for guests,"Said Bianca.
It's best served with a mound of lightly steamed veggies and some rice."
1 whole salmon (about 3 lbs.) head and tali intact, cleaned
4 c. loosely packed coarsely chopped fresh basil leaves
2 tbs. olive oil
1/2 c. finely grated onion, salt and freshly grated pepper to taste.
Stuff the salmon cavity with the basil,drizzle the olive oil on top. Sprinkle on the onion, salt,pepper. Wrap in foil and let rest in the frig for 2 hrs.
Preheat oven to 425 bake the salmon til flaky but stillmoist - 35 to 40 minutes.
It was lovely but just a tad bland. I think more pepper and herbs next time.
But it definitely needed a starch accompaniment.
Elaine
susan_calgary
Well-known member
This sounds exactly like what I had last time we were at Joey Tomatoes..
They served it with grilled asparagus, and "alfredo pasta". I was given the option of substituting the pasta for a salad of mixed baby greens, feta cheese, craisins, tomatoes, and honey balsamic dressing. It was delicious.
Thanks for the link to the recipe.
They served it with grilled asparagus, and "alfredo pasta". I was given the option of substituting the pasta for a salad of mixed baby greens, feta cheese, craisins, tomatoes, and honey balsamic dressing. It was delicious.
Thanks for the link to the recipe.