What's a good side dish to go with poached salmon?

rice pilaf and asparagus

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What's a good side dish to go with poached salmon?

Im gonna be making oven poached salmon with a lemon caper sauce and need something yummy to go with it.

1. steamed asparagus topped with Parmesan cheese or hollandaise sauce

2. sauteed mushrooms

3. steamed broccoli with melted cheese sauce

4. creamed spinach

5. stuffed mushrooms

6. green beans cooked with bacon

7. Italian spinach

8. au gratin potato's

9. baby new potato's in a butter sauce or cream sauce

10. hash brown casserole

11. English peas cooked with pearl onions

12. fried eggplant medallions topped with hollandaise sauce

13. fried squash medallions topped with Parmesan cheese

14. squash casserole

15. spinach souffle

16. broccoli casserole

17. rice pilaf

18. wild rice casserole

19. Mexican rice

20. corn on the cobb

21. grilled asparagus bundles wrapped with bacon

22. fruit gelatin salad

23. sliced tomato's, cucumbers, and purple onion marinated in Italian dressing topped with croutons and Parmesan or finely shredded Monterrey Jack Cheese cheese

24. risotto with or without mushrooms

25. fried green tomato's topped lightly with horseradish sauce

Steamed Rice with lots of butter and a dash of Garlic. Then Steamed Asparigas with Holindaise Sauce. Both are light and yummy.

Boiled & Sauteed sliced baby potatoes, with julienne carrots, leeks, mangetout(snow peas), red belle pepper & chopped chives.

In a hot frying pan add some olive oil first lightly brown the cooked, sliced potatoes on either side, then add in the julienne of leek, carrot & mangetout(snowpeas), add pepper last it cooks quickest.

Toss all the veg together with the potatoes, add salt & pepper. Then finally just before serving toss in the chives.

perfect tasty side dish

good side dish poached salmon

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When I poach salmon I usually do it the following ways and they are really very nice Poached salmon with herb butter 4-5 asparagus spears, stalks snapped off For the herb butter 1 tbsp olive oil ½ banana shallot, sliced 110ml/4fl oz double cream 55g/2oz unsalted butter ½ tbsp chervil, chopped ½ tbsp chives, chopped For the salmon 1 glass white wine 170g/6oz salmon steak handful fresh tarragon, chopped handful fresh chives, chopped Method 1. Bring a pan of water to the boil and blanch the asparagus for 3-4 minutes or until tender. 2. To make the herb butter, heat the oil in a pan and gently fry the shallots for 2-3 minutes until soft. 3. Stir in the cream, butter and herbs and heat for a further 2-3 minutes. 4. To make the salmon, heat the wine in a pan. Add the salmon to the pan and poach with the tarragon and chives for 4-6 minutes or until cooked through. 5. Transfer the salmon to a serving plate and drizzle with the herb butter. or Whole poached salmon and lemon 1 whole salmon 2.5-2.75kg/4lb 15¼oz-6lb 1oz 1 onion, chopped 2 bay leaves 4 tbsp white wine vinegar 1 lemon, quartered sea salt cracked black pepper Method 1. Place the salmon in a fish kettle. If you haven't got one a large roasting tin will do fine. 2. Add enough cold water to cover the fish (it must be covered). Add the onion, bay leaves, vinegar and lemon and a good pinch of salt and a little black pepper. 3. Cover with a lid, or tin foil, and bring to the boil on the stove. It is easier and quicker to put two rings on underneath the fish. Once it is boiling, turn off the heat and allow the fish to stand in the water until cool. 4. Carefully remove the salmon and place onto a board. Carefully scrape off the skin and place on a large flat serving dish. Serve with a bowl of lemon wedges and a bowl of hollandaise. Or Whole poached salmon 3kg/6½lb whole salmon, gutted and scaled 1 tbsp whole peppercorns 2 bay leaves 1 lemon salt water 1 whole cucumber, sliced thinly For the lemon and dill mayonnaise: 200ml/7fl oz mayonnaise 1 lemon, juice only 5g dill, chopped seasoning For the rocket and sesame mayonnaise: 200ml/7fl oz mayonnaise 40g/1½oz wild rocket, roughly torn 2 tbsp sesame seeds For the hot lime: 2 fresh limes, halved smoked paprika Method 1. Place the salmon into a large deep sided pan. Add the whole peppercorns, bay leaves, lemon juice, whole lemon and a good pinch of salt. 2. Fill the pan with cold water until just covering the salmon. Cover the pan with tin foil, bring to the boil, turn off the heat and allow to cool. 3. Remove the skin from half way up the side of the salmon. Layer the cucumber like scales on the salmon flesh and serve with the mayonnaise dips and the limes dipped in the smoked paprika

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which is employed for food.

In the superstore, fruits are usually selected much too soon. Some are rocks, many are wrong. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Steamed asparagus with a dash of dark sesame oil

How about steamed rice tossed in clarified butter with fresh Parmesan and cilantro?