I need help with a good side dish for Salmon??!

rice is always a good match with fish. my husband and i usually go for a potato or a green veggie when we have salmon.

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Roasted potatoes, cous cous, spinach, broccolli

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Carrots glazed in ginger sauce would be good.

Those little red new potatoes boiled and then with butter and dill.
Pick out the tiniest ones and leave the skin on.

Asparagus with lemon sauce.

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A Risotto would be perfect- like rice, but so much better. I personally like mushroom risotto, but there are tons of varieties- www.foodnetwork has great ones...


Mushroom risotto
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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baked potato is always good

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I think steamed veggies with spices would be good- and healthy as well

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Creamed Spinach

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BUTTERY POTATO FANS

3 large baking potatoes, scrubbed
2 tbsp. melted butter or margarine
2 tbsp. vegetable oil
1/2 tsp. salt
1/2 c. sour cream

Preheat oven to 450 F. Lightly grease a baking sheet. Cut unpeeled potatoes into 1/4 inch slices, but do not cut all the way through. Place potatoes on a baking sheet. Spread the slices slightly apart. Mix the butter and oil in a small bowl and lightly brush over the potato skins and between the slices. Sprinkle with salt. Bake for 40 minutes or until potatoes are tender and edges are brown. Serve with sour cream.

PARSLEY POTATOES

2 pounds Potatoes, peeled and cut in quarters
1/2 cup Butter – melted
1/4 cup Minced fresh parsley
Salt and Pepper to taste

In a saucepan, cook potatoes in water to cover until tender; drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

SOUTHERN POTATO SALAD

4 potatoes
4 eggs
1/2 stalk celery, chopped
1/4 cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
1/2 c. mayonnaise
salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

GREEN SALAD WITH BALSAMIC VINAIGRETTE

6 C. fresh Romaine lettuce torn into bite-sized pieces
1 green pepper thinly sliced
1 seedless cucumbers, peeled and thinly sliced
1 small red onion, thinly sliced

For the Vinaigrette:
1/3 C. olive oil
1/3 C. balsamic vinegar
1 tsp. mustard seed
1 tsp. oregano
1 clove garlic, minced
Salt and pepper to taste

Place the salad ingredients in a large bowl. Place the vinaigrette ingredients in a jar and tightly seal. Shake well and pour over salad. Toss together and serve immediately.

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