Suggestions for sides?
I plan to serve herb poached salmon with an asparagus sauce for a dinner party Sat night. Anyone have a suggestion for side dishes. I'll probably do a first course salad of fresh tomatoes and mozzarella and basil. I'd like to add at least one other side. A starch perhaps?
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23 Comments
Lemony Asparagus Pasta with Mushrooms and Herbed Ricotta
http://food52.com/recipes/21584-lemony-asparagus-pasta-with-mushrooms-and-herbed-ricotta
Still, it's all a matter of preference (in America at least, lol). If it tastes good to you, do it.
Lemony Rice Salad with Peas and Mint
serves 6, from Gourmet Today
2 cups Arborio rice
kosher salt
1 (10-ounce) package frozen baby peas, thawed
1/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/3 cup torn fresh mint leaves
Cook rice in a 6- to -8-quart pot of boiling salted water (3 tablespoons salt) for 10 minutes. Add the peas and cook until rice is tender, about 4 minutes. Drain in a colander, rinse under very cold water, and drain well. Transfer to a large bowl.
Whisk together oil, lemon zest, lemon juice, 1 teaspoon salt and pepper in a small bowl until salt is dissolved. Add to rice mixture and toss to coat.
Just before serving, sprinkle salad with mint and toss again.
Spring risotto with asparagus, peas, lemon and parsley:
http://food52.com/recipes/3683-spring-risotto-risotto-with-asparagus-peas-parsley-and-lemon
This risotto recipe is also delicious. The asparagus would be a nice complement to your salmon sauce but the peas and Pernod flavor would keep it from being too close an echo. Just omit the shrimp. If you don't have preserved lemon, fine to substitute the same amount (2 Tbpns) chopped lemon zest.
http://food52.com/recipes/3673-preserved-lemon-and-spring-vegetable-risotto-with-grilled-pernod-shrimp
Preserved Lemon and Spring Veg Risotto w/Grilled Pernod Shrimp
http://food52.com/recipes/3673-preserved-lemon-and-spring-vegetable-risotto-with-grilled-pernod-shrimp
http://food52.com/blog/960-farro-salad-with-roasted-mushrooms-and-parmesan.
http://food52.com/blog/1555-radish-and-pecan-grain-salad
Another good accompaniment for poached salmon would be mushrooms sauteed in butter and herbs; morels, chanterelles etc. Whatever "wild" variety you can find. Portabella, shitake etc. are pretty tasteless and boring. Another starch alternative would be french fries.