Found in both salt and fresh water, salmon is a special type of fish. Apart from being extremely tasty when combined with the right side dishes, salmon is packed with nutrients. It is an excellent source of omega 3, vitamins and minerals. When broiled, grilled, baked or grilled, salmon is extremely healthy and good for the heart. People love salmon because of its healthy fats and essential nutrients; however, did it ever occur to you that not all types of salmon are healthy?
Unlike some other types of farmed salmon, the fish produced by Loch Duart is superior in taste, color, and overall quality. Loch Duart is a reliable salmon company with 15 years of experience in the business. Their harvesting and rearing methods are sustainable, which means that the customer is buying salmon of the highest possible quality. Now that you know where to buy the fish, let’s have a closer look at 6 side dishes you ought to consider when cooking salmon.
Asparagus Risotto with Grilled Salmon
For this recipe we need: chicken broth, butter, 1 lb. asparagus, 1 medium onion, half a cup of Arborio rice, white wine (dry), lemon juice, and parmesan cheese.
- Grab a saucepan, place the chicken broth and let it simmer. Place the asparagus into the boiling pot (make sure to trim the ends first), and remove it after 3 minutes.
- Melt 2 tbs. of butter into another saucepan, and add the chopped onion. Stir the composition and add the rice.
- Pour some white wine and cook until the wine has evaporated
- Add 1/2 cup of chicken broth to the rice and stir
- Keep adding broth until the composition becomes a creamy sauce (this should happen in about 20 minutes)
- Taste the rice; add lemon sauce and keep stirring for about 3 minutes
- Place the asparagus on top and add parmesan cheese
- Serve with grilled salmon
Grilled Peaches with Gingery Salmon
For this recipe we need: 1 tbs. rice vinegar, 1 tbs. fresh ginger (grated), 1 tbs. of thyme leaves (fresh), 4 tbs. of olive oil, salt, pepper, 2 medium onions (red and cut into wedges), 3 peaches (just like the onions, cut wedges), 4 salmon steaks (1 inch thick).
- Heat the grill; grab a bowl and mix ginger, vinegar, thyme, 3 tbs. olive oil, salt, and pepper. Set the composition aside
- Toss peaches, onions, 1 tbs. olive oil, salt, pepper, into a large bowl. Mix and place aside
- Season the salmon steaks with salt and pepper
- Place the salmon and onions on the grill and cook for 5-6 minutes per side
- Place the peaches on the grill and cook for 3-4 minutes per side
- Grab a plate, set a steak of salmon with some peaches and onions, and drizzle with the vinegar composition you made at the start of the dish
Salmon with Rice and Snap Peas
For this recipe, we need: 1 cup of rice (long-grain), salmon fillet (1 pound, skin removed), salt, pepper, trimmed sugar snap peas, low-sodium soy sauce, rice vinegar, 4 scallions (sliced and trimmed), grated ginger (1 tbs.), brown sugar (1 tbs.)
- Mix the long-grain rice with 2 cups of water and boil
- Reduce the heat and let the composition simmer for 10 minutes (you may have to add another half a cup of water)
- In the meantime, slice the salmon and season with salt and pepper
- Place the salmon on top of the boiling rice; cover the dish and let it cook for 7 more minutes
- Scatter peas over the rice and salmon
- Cook until the peas and rose are tender, and the salmon becomes opaque (5-6 minutes)
- Mix scallions, soy sauce, sugar, vinegar, and ginger in a small bowl. Add over the rice, peas and salmon. Bon Appetite!
Potato Salad with Mustard Broiled Salmon
For this recipe, we need: new potatoes (1 pound), salt and pepper, sour cream or crème fraiche, fresh lemon juice (2 tbs.), 1 thinly sliced fennel bulb, 4 salmon fillets, 3 tbs. mustard, fresh dill (1/4 cup, chopped).
- Adjust the rack of the oven to 6 inches below the heat source
- Grab a pot and place the potatoes inside; cover with water and broil
- Add salt, reduce the heat and simmer for 15 minutes
- Drain the water and cut the potatoes into quarters
- Grab a bowl, mix the sour cream with lemon juice, salt and pepper
- Stir with fennel and potatoes
- Place the salmon on a baking sheet; combine lemon juice with mustard in another bowl and spread over the salmon
- Broil the fish for 6-8 minutes
- Divide in slices and add the freshly made potato salad
Roasted salmon with mushrooms and potatoes
For this recipe we need: new potatoes (1 pound), button mushrooms, olive oil, salt and pepper, skinless salmon fillets, red wine vinegar, whole-grain mustard, honey (1 tbs.), chopped parsley (2 tbs.).
- Heat the over to aprox. 400° F; toss mushrooms, potatoes, 1 tbs. olive oil and salt, pepper on a rimmed baking sheet
- Roast the mix for 20 min.
- Push all the veggies aside to make room for the salmon in the center of the pan
- Season with salt and pepper
- Roast until the fish becomes opaque and the potatoes are golden brown (20 min. tops)
- In a bowl add mustard, parsley, vinegar, honey, 2 tbs. olive oil, salt, pepper. Drizzle over the veggies and salmon before serving
Salmon with Olive, Oranges and Tomatoes
For this recipe, we need: 2 tbs. olive oil, 4 pieces of salmon (skinless), salt, pepper, 1 orange, 2 small tomatoes cut in quarters, fresh cilantro sprigs (1/2 cup), green olives.
- Grab a large skillet and heat 1 tbs. of oil; season the fish with salt and pepper
- Cook in the skillet until it becomes opaque (4-5 min for each side)
- In the meantime, cut the oranges in segments and peel the skin
- In a bowl, mix the oranges with cilantro, tomatoes, 2 tbs. olive oil, olives, salt, pepper
- Serve the delicious salad with the salmon