Vegetable sides to go with both salmon and turkey.
- Glencora Dec 15, 2010 10:21 PM
My parents are roasting a turkey and poaching a salmon for Christmas dinner. About 20 adults and kids will be there. Most of them are unadventurous eaters. I'm supposed to bring a couple of sides--probably vegetables, ideally dishes that could be served at room temperature, or possibly a hearty salad--but I'm not sure what would go with both warm turkey and cool salmon. I've done asparagus in the past. I personally don't like green beans. Anything exciting, but not too exciting?
If you want to do a salad, I suggest mixed greens with thinly sliced radishes, thinly sliced red onion, yellow grape tomato halves and either fresh orange sections or mandarin oranges. Garnish with toasted candied pecans: make by tossing lightly toasted pecans in a little brown sugar in a non stick skillet over very low heat until the sugar adheres to the nuts. If you like spice, add a bit of cayenne. Pour the nuts out to cool before using. Serve with an orange balsamic vinaigrette (you can make by using purchased balsamic vinaigrette pureed with orange segments until smooth).
For a vegetable dish, why not just do a mix of baby red or fingerling potatoes, carrots, turnips, brussels sprouts, etc. simply roasted with a sprinkle of herb blend seasoning and a drizzle of olive oil. Goes with both meats.
Frozen peas (high quality brand) cooked VERY quickly just until they turn bright green tossed with some crispy pancetta, unsalted butter, sauteed onion (use the pancetta grease for these), kosher salt and coarse-ground pepper. Familiar enough, but aabsolutely delicioius. Baby carrots, steamed and then glazed with a butter/curry and a splash of orange juice are delicious. You could steam spears of baby zucchini in a little white wine with a splash of lemon until crisp-tender, and serve at room temp with a drizzle of olive oil, s&p, and shavings of parmesan; you could oven-roast chunks of med. or halved large new potatoes until brown and serve with a spoonful of creme freeeeeeesh or garlic/lemon aioli. If you can get good hothouse tomatoes where you are, they're great hollowed out, stuffed with ricotta mixed w/ egg, tomato pulp, basil, oregano, s&p, baked until they start to buckle and then cooled and served room temp; other wise best-quality canned tomatoes are great drained and layered in a deep baking dish, then drizzled with olive oil and minced garlic and a sprinkle of anchovy if you all like that; then finished with coarse breadcrumbs and baked until bubbly; allowed to cool; served with c.f., yogurt, or sour cream or mascarpone. For salad, a 7--0r-8 layer salad (and there are many delicious variations) sounds good for a group like this and is pretty on the table.
Slice some zucchini and carrots on their long axis and combine with broccoli. Steam the carrots for a few minutes, then add the broccoli and drop in the zucchini last. Dress with a splash of good olive oil, salt and pepper. Add a bit of diced garlic cloves if you like garlic or mix the garlic into the heated olive oil for a final dressing. We like it warm but it'll stand up to room temperature.
my instinct was potatoes. i know you say room temp, but if you could do smashed potatoes and keep em in a crock pot...
or a potato galette or a gratin. both work at room temp.
roasted cauliflower, onion, carrots and garlic would be simple with or without parmesan cheese or other herbs. good at room temp too.
an orzo or couscous salad or rice pilaf
tomato and onion salad with cubed mozzarella and balsamic or red wine vinegarette
assume something baked latke-esque in potato or carrot or butternut squash or sweet potato would be too adventurous?
Roasted brussell sprouts would work with either of these, and meet your criteria. No fancy prep is needed: just halve them and go.
My favorite big batch veggie recipe is: Dilled carrots and peas - boil cut carrots until tender crisp, then add some frozen peas, return to heat until the peas are cooked (like 2 minutes at the most). In a separate pan melt a couple tablespoons of butter, stir a teaspoon or two of cornstarch into a bit of water, add to melted butter. Add dried or fresh dill (I like to add lots) and a bit of salt and pepper. Drain carrots and peas and pour sauce over top and stir. Excellent side dish with salmon, and most other roasts, etc.