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Salmon and.... Salmon and...?
MayGodHaveMercy
Registered User regular
Registered User regular
So, having a friend over this Wednesday, and I've already got her stoked about the Broiled Pesto Salmon she'll be eating, but I've never been a food wiz. I know there are certain types of food that compliment eachother, and I'd like to make a side dish that goes well with the salmon... She's not very picky, though I personally would prefer to stay as healthy as possible, but if I have to eat something that's a little fattening, just this once, I'll get over it. Salad will be consumed before the main course, as well. Unless ... that's wrong? Sounds right to me. 
Also, a good recipe for cheesecake would be grand, as we'll be making one as soon as we finish dinner.
Also, a good recipe for cheesecake would be grand, as we'll be making one as soon as we finish dinner.
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that and garlic mashed cauliflower.
4 salmon fillets, 5 to 6 oz each
1/2 large orange, zest and juice only
1/2 large lemon -- juice only
Salt and pepper to taste
2 tablespoons brown sugar
1 tablespoon chili powder
1 large garlic clove -- minced
2 tablespoons butter -- melted
Directions
In a shallow dish large enough to hold the salmon, combine the juices salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.Preheat oven to 425 degrees. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and drizzle with the remaining melted butter.Bake for 8 to 12 minutes. Cool and serve baked salmon.
CAULIFLOWER "MASHED" POTATOES
1 head cauliflower
1/8 milk or cream
Salt & pepper
Paprika
minced garlic
Cook cauliflower until fork tender. Place cauliflower (in pieces), milk, salt and pepper and garlic in blender. Whip until smooth. Pour cauliflower into small baking dish. Sprinkle with paprika and some cheese and bake in hot oven until bubbly
that salmon is awesome by the way
ah well
hmmmm
garlic mashed potatos are good
maybe just some steamed veggies like carrots and snow peas or broccoli or something
When I BBQ salmon on a cedar block, I put onions and peppers into little packages of foil on the BBQ too. They are an option. Just cut up peppers (green/red or green/yellow) and a little bit of onion, put a small splash of olive oil, spices of your choice and a teeny bit of onion into the package, scrunch it up and throw it in to cook to taste. I prefer a little crunchy still.
It also couldn't be easier. Get a decent box of orzo, boil a pot of water, give it a large pinch of salt. Cook according to the instructions on the box. (Remember, orzo is pasta, not rice).
After you drain it, put in some finely chopped fresh parsley, lemon (zest, and juice), a splash of olive oil, and salt and pepper to taste. Start small on each flavor and add more according to your taste.
What kind of salad are you doing before the meal? Depending on what you're doing, you can serve it alongside the salmon. Or I can suggest a veg to go with the actual main course, you don't necessarily need one though.
Also, cheesecake? I guess the eating healthy thing went right out the window.
Yum!
Care to elaborate? I'm leaning towards Garlic Mashed Taters right now, but this sounds like a fine idea as well. What kind of, uh, dried herbs?
basil!
a light LIGHT dusting with powdered rosemary can be good too.
Hmm. I'd just go for maybe the olive oil and some oregano/basil, maybe. Not too much. A bit of that and making sure to salt the water you cook the pasta in, it'll turn out as a perfectly simple and amazing addition to the dish!
Garlic mashed potatoes are a fine idea as well, yum. Speaking of, you could toss some garlic in a pan a bit with the extra virgin olive oil and use that over the pasta as well, if you like that idea for flavoring instead.
I'm not much of a pasta cook. What does this do?
http://wiki.answers.com/Q/Why_do_you_add_salt_to_the_water_to_cook_pasta
a few different answers .... all I know is that it seems to do something.
at any rate, I always do it hehe
This, but toast a pinch of finely chopped garlic in the olive oil. Also toast some bread crumbs in a pan. Add some salt and parsley.
Piece of cake.
This is actually my signature dish. 8-)
Let 'em eat fucking pineapples!
just don't toast the garlic too long or it gets bitter. Maybe 5 minutes or so?
anyone .... just don't toast it too long.
Also, don't have the heat up too high when you're cooking. Garlic is pretty sensitive to heat, and once you go too far, you end up with assy, bitter, terrible food.
I like lightly buttered boiled new potatoes in their skins with chopped chives on top with my salmon. And asparagus mmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
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"The power of the weirdness compels me."
Broiling is simply putting it on a pan, under the broiler in the oven.
EDIT: Even better than using the aluminum foil mentioned, use parchment paper. Nothing sticks to it, and you can throw it away as easily as foil. Don't confuse this with wax paper though, wax paper melts, and your food will taste like crayons.
Just add a bit of salt once the water gets to a boil, right before you throw the pasta in!
The best part about the dish is that it's really light. No heavy red sauce or anything, and olive oil doesn't repeat on you.
Linguine works well too.
Let 'em eat fucking pineapples!
Angel hair pasta with zucchini and yellow squash (seasoned with black pepper and salt, and cooked with a little white wine), lightly tossed with extra virgin olive oil. And some decoritvily sliced lemon slices.
brown rice would compliment it, too. But not with the pasta.
I'm going by Alton Brown's Good Eats, and I really like the guy and it would be a shame if he was wrong or if I remembered incorrectly, but there was an episode dedicated to busting culinary myths.
Salting the water adds more flavor to the noodles. As a lot of people know, salt brings out flavors that otherwise would not appear on the human palate.
And on the last comment on the link, about olive oil when cooking noodles so that the water doesn't boil over, is true, but it helps only by a small margin. It's much better to use a large and tall pot when cooking pasta. It is false when people say that they put in olive oil in the water when cooking pasta to keep the noodles from sticking to each other when taken out of the water, because very little of the oil is actually on the noodles themselves to make any difference. The oil is instead left in the water.
I know it doesn't help the OP much, and I'm probably stating the obvious, but I enjoy typing and replying to posts, especially when it's about food.
Sorry, I know you were expecting a long, crazy recipe, but sometimes people take the simple shit for granted.
Also, I found this recipe for Pesto Angel hair, and I was wondering if you guys think it would compliment the salmon, or not...
you can always do a salad and some rice pilaf or something. like an apple/goganzola type salad
i don't think the garlic mash would go with the pesto, now if it was an asian salmon hells yea.
The rice is usually found in a mix, boxed form at your local whole foods/wild oats/trader joe's/etc.
Also, you might consider pistacio/pesto crusted salmon filets.
Just crush a cup or two of pistacios, slather the filets in the pesto, cover the filets with the crushed nuts, and boom.
Mouth orgasm.
I also recommend wild alaska king salmon (usually around $18/lb) or barring that, wild coho salmon (around $12/lb). A good, dinner sized salmon filet is around 6 oz. Also, the salmon is typically more 'buttery' tasting near the tail rather than near the head - and often has less/smaller bones.
Oh god I love Saffron Rice. Soooooo good. I fucked it up the one and only time I tried to make it though, and as with the horse that bucked me off when I was 6, I am a little tentative about getting back in the saddle.
Call your local grocers, and ask if they have the "Casbah" brand dishes.
http://www.casbahnaturalfoods.com/products/index.php
All you need is the saffroned jasmine rice box, and it's as easy as ramen to make.
Add some raisins and raw, whole cashews and you have a fancy-ass delicious side dish to accent salmon's buttery flavor.
And, the steamed green (swiss) chard adds the simple, delicious, healthy, colorful veggie element to round out your plate.
It just doesn't get any easier!
Haha, are you selling this?