If you love salmon, you will love some of these side dishes

Salmon is a go-to main course for anyone trying to eat less unhealthy fat and more healthy fat. I regularly make it now instead of the steaks and burgers I once ate before my heart surgeries. This piece from Myrecipes.com gives you 30 potential salmon side dishes. Match those with the salmon recipes you’ll find on our recipe page.

In another sheet of aluminum foil, place your four pieces of salmon and separate with aluminum foil. Then rub in marinades for each.
Grilling salmon is a luscious experience.

Avoid the ones with cream (bad fat) and if a recipe calls for salt, leave it out or cut it drastically.

You’ll see several asparagus dishes in here, I normally grill asparagus outdoors in the summer to go with salmon.

I’m planning to try the first side discussed, lemon-feta green beans, but will use the fat-free feta I regularly buy at a local supermarket. I love the idea of searing lemons. And kudos to the recipe for not adding salt — the cheese is salty enough.

Potatoes, artichokes..what’s not to love?

Roasted potatoes are a treat for me, I’ve written about them as a holiday treat and at various other times too. So I was excited to see this recipe for roasted potatoes and baby artichokes.

Roasted potatoes and artichokes...can;t wait to try this one.
Roasted potatoes and artichokes…can;t wait to try this one.

Artichokes were a mainstay of my Italian-American youth, so its nice to see they’ve reached mainstream American palates these days. And I love that this recipe calls for baby artichokes, which are the most tender type.  Continue reading “Potatoes, artichokes..what’s not to love?”

A Simple Side Dish: Peas and Onions

One of my favorite side dishes when I was growing up was peas and onions, something my mother made quite regularly. I tried making it when I was first out of college but could never get it to taste like my mother’s (no surprise there I suppose).

Given my new diet, which is supposed to be heavy on usually boring-tasting vegetables, I decided to give it another shot. This time, rather than just boil peas and slices of onion, I first coated the bottom of the pan with a fat-free cooking spray product (PAM or a store brand version) with a small amount of olive oil and then fried my onion slices in that pan until they were translucent.

Peas and onions; mine looked a little better than these.
Peas and onions; mine looked a little better than these.

This heightened the flavor of the onions. I then tossed in frozen peas but didn’t add more water, assuming the moisture as the peas defrosted and heated would be enough and so keep the whole thing from getting soggy. I think it all worked out well.

They aren’t quite my mother’s yet, but I’m getting closer. I think adding some garlic next time will help as well. My wife isn’t an onion fan so she didn’t eat this dish but I feel like anything I can do to add some flavor depth to peas, which I consider the most bland of vegetables, has to help.
John

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