What are some good side dishes to make with Salmon?!
What are some good side dishes to make with Salmon?
I'm cooking salmon one night this week for dinner and I was wondering what side dishes would go well with fish b/c i dont usually make it. Rice, mashed potatoes, veggies?
Answers:
Pan Fried Asparagus
1/4 cup butter
2 tbsp olive oil
1 tsp coarse salt
1/4 tsp ground black pepper
3 cloves garlic, minced (I added more)
1/2 pound fresh asparagus spears, trimmed
Melt butter in skillet over med-hi heat. Stir in olive oil, salt and pepper. Cook garlic in butter for a minute but do not brown. Add asparagus and cook for 10 minutes, turning asparagus to ensure even cooking.
--All Recipes.com
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Italian Squash Pie
1 (8 oz) can crescent rolls
2 tsp Dijon mustard
? cup butter or margarine ( I used EVOO)
1 ? lb yellow squash (about 4 cups) thinly sliced
1 medium onion, thinly sliced
1 garlic clove, pressed
? cup fresh parsley
1 T chopped fresh basil or ? tsp dried basil
2 tsp chopped fresh or ? tsp dried oregano
2 tsp chopped fresh or ? tsp dried thyme
? tsp salt
? tsp pepper
2 large eggs
? cup milk
2 cups ( 8 oz) shredded mozzarella cheese ( I used sharp cheddar)
Unroll crescent rolls; press dough on bottom and up sides of a 10 inch tart pan, pressing to seal perforation. ( I just used a casserole dish)
Bake at 375oF for 6 min. or until lightly browned. Spread crust with mustard, set aside.
Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 min or until tender. Remove from hear; stir in parsley, and next 5 ingredients.
Whisk together eggs and milk in a large bowl; stir in cheese and veg. mixture. Pour over crust.
Bake at 375 for 20 to 25 min.
--Southern Living
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Asparagus Risotto
1 quart chicken broth
1 lb. asparagus
3 Tbsp. butter, divided
1 med. onion, chopped
1? cups Arborio rice
1? cups dry white wine
Zest of one lemon
? cup grated parmesan cheese
Bring broth to a simmer in a medium saucepan. Trim ends of asparagus, and cut into 1?” pieces. Toss asparagus into simmering chicken stock for about 3 minutes. Remove asparagus to a bowl; reduce heat under broth to med-low.
In another large saucepan, melt 2 Tbsp. butter. Cook onion in butter until soft. Add rice and stir to coat with butter, about 2 minutes, until fragrant and slightly translucent.
Add wine to rice, and cook until almost all liquid is evaporated. Add a small ladle (about ? cup) of warm broth to rice, stirring until broth is absorbed. Continue adding broth and stirring until it’s absorbed until a creamy sauce is formed in rice. This should take about 20 minutes and you should have about 1 cup of broth left over. Add remaining broth, 1/3 cup at a time, until absorbed.
Taste rice. If almost done, stir in remaining 1 Tbsp. butter and lemon zest. (if not, add 1/3 to ? cup water and continue stirring and cooking, about 3 minutes. Add parmesan cheese and asparagus, heat 1-2 minutes. Add a couple Tbsp. water if risotto is too thick. Serve w/ additional parmesan cheese.
Makes 4 servings.
--Family Circle, 2006