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Any suggestions for quick and easy side dishes that go well with salmon?

asked by SPB almost 5 years ago
16 answers 95570 views
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added almost 5 years ago

Sometimes when I'm in a hurry I love to place the salmon on top of a bed of mixed greens, thinly sliced cucumbers and red onion which have been tossed lightly in a balsamic vinaigrette. Maybe some thin slices of orange mixed in as well.

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added almost 5 years ago

there is more than one answer here you have quite a few options. You could use a vegetable stirfry with an onion, red yellow or green pepper, and I can of sliced water chestnuts drained. Just there it up in a little olive oil with a tablespoon or two of low-sodium soy sauce.
Another option would be chicken flavored rice, chicken broth added to one half as much rice. Example, one can of chicken broth to half a can of Rice. Or just follow the recipe on your rice box using chicken broth instead of water.
Buttered Asian noodles would be another option, cook new rules and drain, add some unsalted butter, a dab or two of low-sodium soy sauce with a little hosin sauce if you have it, or you can just leave it out if you don't.
Any sort of Asian noodles rice or vegetables goes well with fish.

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added almost 5 years ago

Lentils du puy! Not THE quickest side dish in the world, but certainly easy.

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added almost 5 years ago

Lentils du puy! Not THE quickest side dish in the world, but certainly easy.

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added almost 5 years ago

I agree with passifloraedulis! Try roasted broccolini or asparagus, tossed in olive oil and garlic or olive oil and parmesan. It totally depends how you're preparing the salmon. You could do roasted sweet potato wedges or fingerling potato salad, too.

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ChefJune

June is a trusted source on General Cooking.

added almost 5 years ago

It all depends upon what YOU like! Puy lentils are certainly a traditional (French) and delicious side. So too is couscous. And we like salmon with gingered greens such as Swiss Chard or spinach.

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added almost 5 years ago

I love roasted broccoli with salmon (in fact that's what we had just last night!). I'll usually roast another vegetable as well (whatever I have on hand: sweet potatoes cut into wedges with skins still on, cauliflower, zucchini, etc), or just serve with a big leafy salad. Here's the recipe I use for the broccoli:
http://www.amateurgourmet...

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added almost 5 years ago

I love salmon served on top of creamy polenta.

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amysarah

amysarah is a trusted home cook.

added almost 5 years ago

I agree your salmon prep should drive the sides. For instance, as suggested, Puy lentils would be great if, e.g., you're roasting/sauteing it and perhaps saucing it with a red wine reduction or beurre noire. If you're doing poached salmon, served with a creamy horseradish and/or dill sauce, small boiled potatoes, tossed with butter, s&p and some chopped parsley are classic. Sauteed spinach too. But, if you're doing, e.g., a miso-glazed salmon, then maybe stir fry noodles, with some scallions, ginger, oyster sauce, perhaps asparagus, etc. (Or similar, but with rice.) Basically, there's salmon and there's salmon.

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added almost 5 years ago

We love green beans almondine with salmon. sdebrango's warm green bean salad is also really, really delicious: http://food52.com/recipes...

We also love to bake a sweet potato and add tons of salsa to it.

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added almost 5 years ago

You can do so much! A nice orzo pasta cooked in chicken or vegetable stock with lemon juice, lemon zest and steamed asparagus depending how your preparing the salmon.

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added almost 5 years ago

I like Asian flavor garlic noodles with a ginger salmon.

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added almost 5 years ago

Maybe a cucumber salad ... julienned cucumber, carrot, red onion slivers, olive oil and rice wine vinegar. Sliced fennel would be a nice addition.

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added almost 5 years ago

Fresh cooked spinach with garlic!

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em-i-lis

Emily is a trusted source on General Cooking.

added almost 5 years ago

i love amanda's couscous with red wine vinegar, celery and parsley from Cooking For Mr. Latte. Not sure she's posted it on this site but it's wonderful and takes all of 10 minutes. 2 c beef broth, 1 c couscous, 1/4 c safflower oil, 2 T red wine vinegar, 4 or so sprigs parsley -leaves finely chopped-, 5 inner stalks celery diced. Steam cous in broth. Make vinaigrette with oil and vin, season with s & p. Stir in dressing, stir in celery and parsley. Voila! It's my hubby's fave!