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23 answers 2045 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

To carry on with the sort of light and refreshing theme, maybe just a simple side of cappellini (or any shape of light pasta, nothing too clunky) in a lemon and butter sauce. Maybe a little tarragon (or basil if you have some left from the salad). As for cheese, that's a matter of opinion (because of the fish), but if you're so inclined, go for something like pecorino or goat cheese. Otherwise, some fresh toasted breadcrumbs tossed in at the end (my personal preference).

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

PazzoNico makes a good point about the cheese. In Italy you would be considered a hillbilly if you served fish with cheese. I've only ever seen one authentic recipe (from Puglia) that combines the two in the same dish.
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.

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 3 years ago

Cheese will often "steal" off the flavour from sea food,but if you're serving your salad as an entrée,I think it will be fine.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 3 years ago

what about something like this:
http://food52.com/blog...

Dcca139f 78d5 41a3 b57b 6d6c96424a1c  img 7818
added over 3 years ago

Great suggestion hk! I love that salad. Here's a direct link to the recipe (it doesn't seem to be working in the blog post): http://food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

I like the idea of some mushrooms. Perhaps with a little lemon and an herb that is also part of the poaching recipe (tarragon?). The pasta idea also sounds good, but fear it might be a little bland with no cheese. (thus the toasted breadcrumbs, yes?)

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 3 years ago

Thanks for the better link, Emily! rlucido, you could riff off of this for mushrooms...

http://food52.com/blog....

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amysarah

amysarah is a trusted home cook.

added over 3 years ago

A summery corn pudding goes well with salmon and also asparagus (frozen corn is fine, if too early for fresh.)You could add some sauteed mushroom and/or chopped chives to it as well. As for pasta, since making an 'authentic' Italian meal doesn't sound like a concern, I say use cheese - or don't - depending on what YOU like! Steamed small new potatoes are also a good option with salmon, served simply with good butter, sea salt and chopped chives/parsley/whatever herbs compliment the salmon.

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sexyLAMBCHOPx

Chops is a trusted home cook.

added over 3 years ago

An orzo salad would be nice instead of pasta.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Orzo is good, but unless you are referring to barley it actually is pasta. At least in America that would be the more common parlance.

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 3 years ago

Orzo, the pasta shape instead of a long strand pasta.

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ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

Good, old-fashioned Parsley buttered potatoes (boiled new potatoes finished with butter and chopped parsley) would be great with the salmon. However, the first thing that came into mind was herbed couscous. That would work, too.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added over 3 years ago

If you have time to make risotto, which has to be served pretty much right away, it would be a lovely side.

Spring risotto with asparagus, peas, lemon and parsley:
http://food52.com/recipes...

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...
Preserved Lemon and Spring Veg Risotto w/Grilled Pernod Shrimp
http://food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added over 3 years ago

Having just made a salmon dinner... if you don't have time for risotto... like HealthierKitchen's idea for the grain salad. And ChefJune's idea for potatoes although you could consider red potato wedges or small new potatoes roasted in the oven with a little olive oil, salt & pepper - roseary would be a classic herb to add. New green peans with a touch of butter and shredded mint - a classic side for salmon and also lamb.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 3 years ago

Anything involving peas and mint is always cool with me. Which brings to mind Venetian style risi e bisi which is kind of a thick soup made with rice and peas.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
fhp
added over 3 years ago

Have you considered boiled baby pink potatoes with parsley and olive oil?

C45c94a0 2e08 45bf a73c 4235d1b3c4bb  image
added over 3 years ago

My good friend makes this a lot, for good reason it is wonderful:
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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Pierino: Also, in Sicily the "rule" is sort of bent now and again (i.e. serving a dish with anchovies or sardines with a little pecorino). But again, breadcrumbs made from old bread are a more common (cheap) choice (ca' muddica).
Still, it's all a matter of preference (in America at least, lol). If it tastes good to you, do it.

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added over 3 years ago

A good friend of mine makes this dish from Ina Garten often. The green lentils are very nice. I think you could prepare the lentils and poach your salmon as you planned. http://www.foodnetwork...

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added over 3 years ago

We must be true hillbillies. I have never followed the no cheese and fish rule especially when it comes to parm though to my husband's sorrow I don't cook an awful lot of Italian food anyway. Agree on new potatoes as a good side and love boiling them, smashing them and crisping them up in a pan with a pile of herbs.

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amysarah

amysarah is a trusted home cook.

added over 3 years ago

I love a grating of good parm on my spaghetti alle vongole, not to mention in the clams oreganata I make every Christmas eve...if that makes me a hillbilly, call me Ellie Mae Clampett - I'll be out back by the cement pond.

6f611b78 35b4 4186 89ad c38b035b32f3  08270410avatar messbrasil
added over 3 years ago

I'm with Sadassa.Lemon rice sounds great!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added over 3 years ago

Rlucido, if you're still noodling around with ideas for sides and still like the idea of starch and mushrooms, this sounds molto gustoso:
Lemony Asparagus Pasta with Mushrooms and Herbed Ricotta
http://food52.com/recipes...