What are some good side dishes to do with salmon?
I'm cooking a salmon night this week for dinner and wondering what dishes that go well with fish b / c I do not usually. Rice, mashed potatoes, vegetables?
Pan Fried Asparagus fourth cup butter 2 tablespoons olive oil 1 teaspoon coarse salt 1 / 4 teaspoon ground black pepper 3 cloves garlic, minced (I added more) 1 / 2 pound fresh asparagus, trimmed Melt the butter in a skillet over medium-high heat. Add the olive oil, salt and pepper. Cook garlic in butter for a minute, but not brown. Add asparagus and cook for 10 minutes, turning asparagus to ensure even cooking. – All Italian Recipes.com _______________________ Pumpkin Pie 1 (8 ounce) can crescent rolls 2 teaspoon Dijon mustard ¼ cup butter or margarine (I used EVOO) a-half pounds yellow squash (about 4 cups) sliced thin 1 medium onion, thinly sliced 1 clove garlic, minced ¼ cup fresh parsley 1 T chopped fresh basil or ½ teaspoon dried basil 2 teaspoons chopped fresh or ½ teaspoon dried oregano 2 teaspoons chopped fresh or ½ teaspoon dried thyme ½ teaspoon salt ½ teaspoon pepper 2 large eggs ¼ cup milk 2 cups (8 ounces) shredded mozzarella cheese (I used cheddar) Unroll crescent rolls, press dough over bottom and sides of a 10-inch tart pan, pressing to seal the hole. (I just use a pan) Bake at 375 degrees for 6 minutes. or until lightly browned. Spread with mustard crust on one side. Melt butter in large skillet over medium-high heat. Add pumpkin, onion and garlic and cook 7 minutes or until tender. Remove from hear, and mix with parsley, and next 5 ingredients. Beat eggs and milk in a large bowl, combine cheese and vegetables. mixture. Pour over crust. Bake at 375 for 20 to 25 min. – Southern Living _________________________ Asparagus Risotto quarter chicken broth 1 pound asparagus, 3 tablespoons. butter, divided 1 med. onion, chopped 1 ½ cups Arborio rice 1 ½ cups dry white wine Zest of one lemon, ¼ cup grated Parmesan cheese Bring broth to simmer in medium saucepan. Trim the ends of the asparagus and cut into 1 ½ "pieces. Mix the asparagus in boiling chicken broth and simmer for about 3 minutes. Remove the asparagus in a bowl, reduce heat in the broth medium-low. In another large skillet, melt 2 tablespoons. butter. Cook onion in butter until soft. Add rice and stir to coat with butter, about 2 minutes until fragrant and slightly translucent. Add the rice wine and cook until almost all liquid evaporates. Add a small spoon (About ½ cup) of hot stock to rice, stirring until broth is absorbed. Continue adding broth and stirring until absorbed until a creamy sauce made in rice. This should take about 20 minutes and you should have about 1 cup of remaining broth. Add remaining broth, 1 / 3 cup at a time, until absorbed. The taste of rice. If almost done, add the remaining 1 tablespoon. lemon zest and butter. (If not, add 1 / 3 to ½ cup water and continue stirring and cooking, about 3 minutes. Add Parmesan cheese and asparagus, heat 02.01 minutes. Add a couple Tbsp. risotto water if too thick. Serve w / additional parmesan cheese. Yield 4 servings. – Family Circle, 2006
Potato side dishes
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