Veg side (that could also serve as a main) for a Goin dish
I am thinking about making Suzanne Goin's "Wild Salmon a la Lutece with Sweet Corn, Green Cabbage, and Bacon, and Brown Butter Vinaigrette" for a dinner party this weekend but need a good side to go with it that will serve as a main for the one vegetarian diner (MOI!)
I suppose I could just serve a big salad to start and some sort of grain to go with the fish.
Maybe wild rice with pine nuts? Maybe roasted summer squash or sweet potato?
Brown and wild rice with almonds does sound good. I'm hosting a vegetarian this weekend so I make all the food veg so no one misses out. My menu is:
beet salad with candied walnuts, goat cheese, microgreens
corn salad with tomatoes, chipotle peppers, red peppers, red onion
white gazpacho (thanks to HeatherMB for that idea)
awesome cheeses, toasted breads, grapes and nuts
I believe the salmond is served hot. Need to go back to the goin book. with warm salad. but I am guessing.
I think I will go with the grain side. Wild rice/ brown rice mix with almonds maybe.
I'm thinking cornmeal shortcakes with cream and a fruit maybe peaches for dessert.
For the salad, served before the main, a big green leafy possiby with limas beans in it. that will help with the protein for me. Gail, where did you find your recipe? I don't think Goin's has potatoes in it.
OMG, I checked this recipe out. It looks lovely and so tasty. You already have your starch with the potatoes in the salad. I would serve a soup, maybe a bisque to keep with the fish theme, to start. Then serve this wonderful salad with individual baquettes and sweet butter.
I'm just thinking, I hope I found the same recipe you are using. You don't mention the potatoes.
I think that might be the recipe for the salmon dish that has beets, hard boiled eggs, potatoes, etc.:
And this is the dish abud is making - the salmon is served hot, on top of the cabbage etc. It's sort of a meal in itself, but I think the idea of a grain dish would work.
abud: Is the salmon a hot or warm or room temp dish? The vinaigrette throws me off. Makes me think of a warm salad.
A salad to celebrate end-of-summer tomatoes and peppers and some buttery avocadoes and Parmesan fricos maybe? A grain would be wonderful. Wild rice seems so right with salmon, but perhaps mix in a little white rice to lighten it. Toasted pine nuts in the rice and on the salad would tie them together.
Or do a fruit-based salad and use the tomatoes and/or peppers for an appy. Cabbage and bacon and brown butter sound very fall-like to me, so while I was going to suggest the peaches and plums that are local for me right now, I think apples and pears might be better. Either or both, sliced, on a bed of greens with crumbled blue cheese and candied walnuts and a honey-mustard dressing.
What's for dessert?