View Full Version : What would you serve with...
01-17-2002, 10:40 AM
An entree of salmon with white wine/mustard sauce?
01-17-2002, 10:44 AM
With salmon, I've served steamed broccoli and roasted potatoes;
I've served sweet potato puree and side of peas and pearl onions. I've also served spinach or a small bean salad.....
01-17-2002, 11:04 AM
Hmm... I'm thinking "keep it simple" since you'll have such a lovely sauce to go with the salmon.
How about steamed spinach with roasted red peppers (for color) and a delicious ensemble of oven-roasted red potatoes?
And for wine? How about an Alsace Pinot Gris, White Bordeaux or White Burgundy? (what sort of wine are you making the sauce with?)
01-17-2002, 11:53 AM
I'm partial to green beans with almonds myself. Or steamed asparagus if it's not to expensive! Or a vegetable mix of steamed zucchini (slices or wedges), red pepper, baby patty pan squashes, sliced baby carrots all topped with freshly grated parmesan.
The Back to the Best from Jan/Feb 02 with a flavorful cheese to complement the mustard wine sauce also sounds good. Or baby red potato wedges served with a sprinkling of fresh parsley over the top. Herbed basmati rice is also very nice!
Gosh! Now I'm hungary!:D
I'll add a second vote for a white burgundy! I just tried my first a week ago and it was very good! It would complement your salmon well I think. Sorry I don't have the name handy...:rolleyes:
01-17-2002, 12:13 PM
The Sesame Roasted Asparagus from May '01 or the Roasted Asparagus with Balsamic Browned Butter from September '01 are both terrific; for a different take on potatoes and something that you can make in advance and which looks really impressive: the Tortilla Espanola from August '01- a beautiful potato cake.
For wine, I'd go for a Chablis (White Burgundy) or a Riesling.
01-17-2002, 12:56 PM
Personally, nothing apart from new potatoes rolled in parsley butter. But before the salmon I'd have an avocado, spinach and bacon salad and to follow salmon either strawberries on a huge white dish, sugared and with a few drops balsamic vinegar sprinkled over half an hour before serving - no cream - or if strawbs not in season, a Tarte Tatin - again, no cream - the buttery caramelly juices are enough.
I am utterly incapable of enjoying my salmon without spinach nearby (garlic-spiked). And I like the idea of parsleyed new potatoes, even though I am a rice gal. Potato-scaling the salmon is fun and tasty, too, but will add more fat and calories.
As long as Lori brought up the subject of wine, I'm a salmon with semillon person, m'self... (Signorello or Indian Peak preferred)
01-17-2002, 02:16 PM
Roasted asparagus - my fave. I also like rice, especially a wild/white rice combo with salmon. Potatoes would be good too.
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.