Salmon Fish Recipe

Any recipe suggestions for side dishes to Salmon?

This weekend is my fiance’s birthday. I love to cook for him but I have never made any type of fish dinner. He specifically requested citrus glazed salmon, which I’m fine with cooking but he told me to pick the side dishes.

wild rice
Ingredients:
•1/4 cup butter
•1 cup raw wild rice
•1/2 cup chopped onion
•3/4 cup chopped celery
•1/4 cup chopped carrot
•1 cup sliced mushrooms
•3 cups chicken broth
•1/4 teaspoon poultry seasoning
•salt and pepper to taste
•1/4 cup toasted slivered almonds*
Preparation:
Melt butter in a large heavy skillet. Sauté wild rice, onion, celery, carrots, and mushrooms until vegetables are golden brown. Add chicken broth and poultry seasoning. Cover and simmer for 30 to 40 minutes, until rice is tender. Taste and add salt and pepper. Top with toasted slivered almonds just before serving.
Serves 4.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Ingredients
1 bunch fresh asparagus, trimmed
2/3 cup water
1/4 cup olive oil
1/2 cup grated Parmesan cheese
10 grape tomatoes, halved
Directions
1.Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

vegetable medley mix
Ingredients
2 tablespoons butter
1 cup frozen pearl onions
3 cups fresh asparagus, cut into 1-inch pieces
1 cup fresh carrots, peeled and cut into 1/4-inch coins
1 cup fresh snow peas, stemmed
1 cup frozen artichokes
1/2 teaspoon salt
1 cup frozen green peas
1/2 cup thinly sliced green scallion tops (snipping with scissors works well)
Black pepper, to taste
Directions
1.Heat butter in a large, deep saute pan over medium-high heat. Carefully add pearl onions; saute until golden brown, about 5 minutes. Remove pan from heat. (Can be prepared to this point a couple of hours ahead.)
2.Add asparagus, carrots, snow peas, artichokes, salt and 1/2 cup water to pan. Return to high heat; cover and cook until vegetables start to steam. Steam, covered, until almost tender, about 5 minutes. Add peas; continue to steam until vegetables are just tender, about 1 minute longer. Stir in scallion tops, and season with pepper and more salt, if necessary. Serve immediately

pan fried asparagus
Ingredients
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed
Directions
1.Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

wild rice pilaf
Ingredients
cooking spray
1/2 cup butter
1 cup uncooked wild rice
3/4 cup uncooked brown rice
6 green onions, chopped
1 (8 ounce) package sliced mushrooms
1 (2.25 ounce) package slivered almonds
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef consomme
Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Spray a 2 quart stove top and oven-safe baking dish with nonstick cooking spray.
2.Melt butter in the baking dish over medium heat. Stir in the wild rice and brown rice. Cook and stir for 5 minutes. Stir in the onions; cook for 5 additional minutes. Remove from heat. Stir in the mushrooms and almonds. Pour onion soup and consomme over the rice mixture. Cover with lid or aluminum foil that has been coated with nonstick cooking spray.
3.Bake until rice is tender and the liquid has been absorbed, about 1 hour and 15 minutes. Stir before serving.

fruited wild rice pilaf
Ingredients
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter or margarine
1 1/4 cups hot water
3/4 cup uncooked wild rice
1 1/2 teaspoons chicken bouillon granules
1 red apple, chopped
2 tablespoons toasted, chopped pecans
1/4 teaspoon grated lemon peel
Directions
1.In a large saucepan, saute onion and celery in butter until tender. Stir in the water, rice and bouillon; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until liquid is absorbed and rice is tender. Remove from the heat; fold in apple, pecans and lemon peel if desired.

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