What do I serve as a side dish with this?

Grilled/Roasted asparagus - Simply coat the asparagus with olive oil, salt, and pepper. If you want to get really fancy wrap 3 - 4 stalks with a slice of prosciutto or bacon.

Wild rice or cous cous - Cook according to package directions but with chicken stock and extra salt. Then when you are about to serve toss in some fresh herbs and/or pine nuts.

Orzo - Cook the orzo in chicken stock and add fresh chopped red onion and pepper. When you are done shave fresh parm cheese on top.

You might just want to serve with a nice salad. Something simple. Greens with strawberries, gorgonzola and vinegarette that you have whisked strawberry jam in. Yum. You could also toss some nuts in there for extra oomph. Then you can just serve a nice crusty bread.

You could also serve tostones. Get a green banana or plantain, cut into about 1" piecesand fry on a low heat, you want it to be bubbling, but not high enough to brown it quickly. Then take them out and smash them flat then put them back into the oil that you have raised the heat on slightly. Cook them until golden brown. As soon as they come out of the oil season with salt. They would probably be delish with the topping for your salmon. Generally the dip I use for them is a basic vinegarette with 2 cloves of garlic and 1/2 bunch of cilantro leaves in the blender.

Wow, that sounds *fantastic*.

With entrees, I like to have both a vegetable & a starch (or a hot vegetable and a salad; somehow, a salad doesn't seem right with this dish). I like quinoa, since it's also high in protein, but rice, pasta and couscous are good as well. Rice is very versatile--I often mix basmati rice with wild or red rice for a colorful side dish, or add chopped vegetables for a flavorful pilaf.

When making side dishes, I try to bring in flavours from other parts of the meal. If you want to continue the poblano theme, there is a recipe for Green Poblano Rice on this blog:

http://poblanorecipes.blogspot.com/

A couple of choices.

take some small new potatoes, cook. Let cool slightly and half them.

Saute the spinach in a pan with butter and seasoning add the potatoes, some gorgonzola or goats cheese.

place your potato and spinch in centre, salmon ontop with the pepper sauce drizzled around outside .

2) take some new potatoes, cook let cool and crush by hand with butter and season, some fresh herbs.

Mold crushed potatoes and place in centre then salmon and this time your spinach and pepper sauce round the outside.

3)Do the dish as you intended but some herbed fragrant rice as a side dish.

pilau rice, when ready add some fresh herbs, zest of lime or lemon, season and place a timbale onto a side plate.

Good luck

For carbs, honest, with a fish BBQ there's not much better, or easier, than garlic bread. Cut it into chunks, add the butter and garlic, then throw it in the oven or under the broiler. You could even put it on the grill, but it's messy and requires constant watching. Corn on the cob is wonderful this time of year. For a salad, I love to serve tabbouleh with fish. The dressing has lemon in it, so it's a great complement. And it is made in advance so no last minute fussing. I've got a great Asian salad recipe that goes very well with fish. If you'd like the 2 salad recipes, add that to your question and I'll write them out for you.

*************Dijon Green Beans

1-1/2 pounds fresh green beans, trimmed or 3 can of green beans

2 tablespoons red wine vinegar

2 tablespoons olive oil

2 tablespoons Dijon mustard

½ teaspoon salt

¼ teaspoon pepper

1 cup of grape tomatoes, halved

½ small red/ purple onion, sliced

2 tablespoons grated parmesan cheese

Place fresh beans in a large saucepan; cover with water. Bring to a boil. Cook, uncover, for 8-10 minutes or until crisp-tender. Or open canned green beans.

Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bow. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss a coat. Sprinkle with Parmesan cheese.

Wild rice, a fresh herb salad with some chopped nuts or baby potatoes in a garlic & herb sauce.

Serve with steamed green vegetables: courgettes, broccolli or tender green beans, lightly buttered and seasoned And crusty wholemeal bread. Warmed in the oven just before serving.

A starch, like a potato or rice. Maybe a salad too.

They both are Just the thing for your health. If you eat both, you're better off. But yea, I've choose fruits because they taste better.

plain rice would add a nice touch

will you be making up plates as well?

if so put the rice on the plate first and then put the salmon on top.

it will all add up beautifully together