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What to serve with salmon

post #1 of 17
Thread Starter 

Hi Everyone. My wife wants salmon for her birthday dinner tomorrow. No problem. I am thinking of foil wrapped baked salmon with some diced tomatoes, oregano, olive oil, thyme and shallots. My problem is I don't know what to serve with it to make a nice balanced meal.

Every thing I think of sounds too heavy to go with salmon. Like any kind of pasta or potato dish. But maybe that's just me.

 

 

I'll finish off the dinner with Italian cream cake.

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I should've been a chef. Where else can you eat your work?
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post #2 of 17

Pasta or potato would be great, for example a warm potato salad would be a perfect pairing. Maybe 1/2 warm potato salad and 1/2 greens like arugula or watercress - or better yet: mache if you can find it. For a nice warm potato salad, steam or boil the potatoes and then slice and arrange the slices nicely on the plate, then drizzle with hazelnut oil and sherry vinegar, diced cornichons, finely diced soft boiled eggs, oh and dill! Dill goes perfectly with potato salad and with salmon as well. 

 

Another option would be some kind of potato galette, or potato pancake, again with greens like arugula or mache. 

 

Rice would be a very nice pairing as well. Maybe with pan-steamed broccoli or broccolini, or bok choy. 

post #3 of 17

Quinoa with anything is beautiful with salmon. I tend to keep it light with lemon, fresh dill and butter on the salmon. Then you could cook the quinoa, let it cool, add cherry or diced tomato, bocconcini, basil or italian seasoning, minced shallots and a oil and vinegar dressing, salt and pepper to taste. Sometimes I serve the mixed quinoa on fresh spinach or mixed greens.

You can really play with the quinoa by doing it greek style with diced tomatoes, diced cucumbers, diced red onions, greek seasoning, oil and vinegar dressing and feta. 

Or you can go thai with a peanut thai sauce, toasted cashews, fresh squeezed lime, etc. Then I change up the salmon with kefir lime and bergamot leaves and a squeeze of fresh lime. 

 

Good luck, have fun with it and I wish your wife a very Happy Birthday!

post #4 of 17

BTW "THE" classic French pairing for Salmon is sorrel. If you can find sorrel leaves at your market you're golden. Very easy to prepare, just don't let them turn brown. 

post #5 of 17
Thread Starter 

Thank you both for your input. I admit that until I read the replies I had no idea what Quinoa was. Apparently it is readily available anywhere. But chicken shit that I am I'll have to experiment with it at a less important date.

 

I like the warm potato salad idea. I was thinking that potatoes were just too heavy along side a nice cut of salmon. But your description made it seem a good fit. Again, I didn't know what mache was. I don't think I'm an unread ignoramus but you two have come up with food I didn't know existed.

 

In any case, I have a good starting point. Thanks for helping me over the hump.

 

My wife is 55, but I will probably congratulate her on her 45th birthday. A small lie, along with good food cooked by hubby, a bottle of nice smooth wine and a great cake, maybe things will get warm later! That is if I'm not too tired.

I should've been a chef. Where else can you eat your work?
Searching for food nirvana!
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I should've been a chef. Where else can you eat your work?
Searching for food nirvana!
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post #6 of 17
Hey Scott...... your wife is a lucky lady to have a man that will bake for her.
Glad to hear you got the kinks worked out of that Italian Cream cake .

mimi
post #7 of 17

A favorite of mine to go with salmon has always been cous cous. It's a pasta, but the texture is finer than rice so it is light and fluffy. I usually cook it in an herb infused stock. Another favorite to go with it being that it is a fatty fish is a tomato cucumber salad with a vinaigrette. The acid helps cut the fat and the crisp cool cucumbers are a nice texture.

post #8 of 17

My favorite side with salmon is steamed asparagus with a butter based sauce.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #9 of 17

Well made rice pilaf

post #10 of 17

My absolute favoring pairing with salmon is spinach risotto.  Shallots and diced tomatoes sweat in olive oil, then I add the rice and toast.  Add some white wine or vermouth.  Then slowly add vegetable stock although water is just fine too!  Halfway through cooking I add chopped scallion and the spinach.  At the very last stirring I add fresh chopped parsley and dill and season with salt and plenty of pepper.

 

You can also make gratinated creamed spinach.

 

A warm potato salad with bacon and dill?

 

Herbed couscous.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 17

Over a bed of julianne of leek, carrots, and white turnips  with Duchess Potato

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #12 of 17

 

Make something easy but very tasty and make it look spectacular. And above all, make something using a lot that can be prepped in advance. The dish above is so simple;

- panfried salmon dipped in sesame seeds, fried last minute.

- combination of vegetables; previously boiled potatoes, cut in small chunks and panfried (which will add a nice different crunchy texture). Green beans boiled 8 minutes, cut in smaller sizes, scallion, red chili, radish. Add all the other veggies last minute to the frying potatoes and season well. You can use any combination you like but, keep it simple!

- parsley oil; you need to use flatleaf parsley for this. Blitz a lot of parsley in olive oil. Add a little lemon juice and s&p. Sieve. Done. You can warm it a little.

 

Anyway, always make a sauce with salmon! Don't like the parley oil? Make a sauce with frozen peas or canned (oh yes!) sweet corn.

- boil fresh peas in salted water 8 minutes, drain, blitz finely with chicken stock, sieve. Add more stock if too thick. Keep warm.

- sweet corn sauce; drain the liquid, cook for a few minutes in a little chicken stock, blitz and sieve. Add a little cream. Keep warm.  

post #13 of 17
I vote for warm potato salad...
Use a waxy one like a red boil in jacket then cube.
Have waiting a dressing of mayo, bacon, S&P, a splash of vinegar , sliced green onions and a ton of dill.
Make double what you think you need.
Dress the still hot potatos and let rest for an hour or so, stirring frequently will speed up the absorption rate.
Yum.

mimi

What part of the Texas Gulf Coast, Scott?
Don't worry I won't show up for dinner without dessert or wine lol.

m.
post #14 of 17

Glazed vegetables: carrots, baby onions, courgettes, sparragus, etc.

Braised vegetables: leeks, endives, fennel, etc.

 

Those will also give you pretty colorful presentations.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #15 of 17

A French approach is always nice. A sweet white corn soufflé with classical poached salmon steaks in Court Bullion would be good along with fresh parsley baby carrots in sweet butter. Garnish salmon with finely chopped chives.

 

Serve with a Sauvignon Blanc.

 

Start the meal with a small but elegant bowl of lemoned Vichyssoise soup.

 

Lemoned Leek and Potato Soup (Vichyssoise)

The culinary origins of Vichyssoise, if French or an American invention, is debated by chefs but generally if the soup is served cold it is referred to as Vichyssoise and warm as Cream of leek soup. No matter what it’s called, it is wonderful and one of my favorites. This is also a base soup from which many cream of xxxx soup may be made.

 

4 Medium Leeks, white sections, washed well

1 Medium potato, peeled

Sea salt

White pepper

Pinch fleshly ground nutmeg

1 Cup good clear chicken stock

2 Tablespoons sweet butter

1 Cup heavy cream or less

Lemon juice to taste

 

Use just the white portions of the leeks and cut lengthwise in half. Wash all traces of dirt away. Sauté the chopped white part of the leeks in butter. Cut up and add the potato, sauté gently for ten minutes, then add chicken stock. Cover and cook on low until the potatoes are just done (al dente) (15-20 minutes). Process the soup to smooth with a post blender. Add white pepper, pinch of nutmeg, and cream. Correct salt level. The amount of cream added mellows the underlying flavor and inversely the creaminess. Lemon makes it go well with fish.

 

Serve warm or cold with a sprinkle of very finely chopped chives.

post #16 of 17
That sounds nice steve
post #17 of 17

Our official welcome to spring is salmon grilled on a charcoal Weber, steamed new Yukon Gold potatoes with butter and parsley, and fresh steamed asparagus from our garden, served with a nice Pinot Noir.

 

Any other time of the year we like the salmon poached with a touch of rosemary (be careful, you just want a hint of the rosemary), along with the steamed potatoes and supermarket asparagus. For the poached salmon we prefer Chardonnay or Sauvignon Blanc.

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