What to put on plate with teriyaki salmon & pasta

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OOTBubby ↓

Mon, Jun 04 2012, 8:04 am

For a Shabbos lunch sheva brachos, my appetizer will be teriyaki salmon on skewers served over angel hair pasta. The plates are large, and I think I'd like to find something else to go on the plate too. I'm picturing serving a small mound of pasta, a small mound of something else with 2 skewers crisscrossed over them.

Any ideas what else to put on the plate? Some kind of salad or vegetable?

Remember, this is on Shabbos.

TIA

Bella:D

Mon, Jun 04 2012, 8:14 am

I would say a green vegetable. How about asparagus or snow peas?

Superwife ↓

Mon, Jun 04 2012, 8:15 am

I would do a Julienned carrot ginger salad in a spiraling mound (use a fork to twist). It can be made in advance and tastes delicious. Or you can put an edible flower next to a cucumber cup of dipping sauce (like mayo garlic and teriyaki) if you dont want to use a cucumber, you can use a mini dipping bowl or sauce spoon. Is this a round or square plate? White? designed????

↑ Superwife

Mon, Jun 04 2012, 8:16 am

Balla's idea also sounds very nice Smile

↑ OOTBubby ↓

Mon, Jun 04 2012, 8:17 am

Bella:D wrote:

I would say a green vegetable. How about asparagus or snow peas?

We don't use asparagus for kashrus (bug) reasons (I know I could remove the tips and shave the stems, but I think that loses the whole look/purpose of asparagus). How would you prepare the snow peas? Blanched, cooked, sauce...?

↑ OOTBubby ↓

Mon, Jun 04 2012, 8:19 am

Superwife wrote:

I think carrot salad is too much orange on the plate together with the salmon.

We don't use edible flowers for kashrus reasons (bug problems). The way the salmon is prepared, the sauce is drizzled over it (and over the pasta) though I could put more on the side. I had thought of something like a mini bowl or sauce spoon.

I am not yet sure of the shape/color of plate as I'm still deciding between a few, but I know it will be nice sized and not small.

anonymrs ↓

Mon, Jun 04 2012, 8:20 am

Superwife, I love the carrot idea, sounds pretty.

Snow peas are yummy cooked in 1 Tbsp oil and 2 Tbsp sugar for 6-8 minutes.

↑ OOTBubby ↓

Mon, Jun 04 2012, 8:22 am

anonymrs wrote:

Snow peas are yummy cooked in 1 Tbsp oil and 2 Tbsp sugar for 6-8 minutes.

And they are served cold or room temperature?

↑ OOTBubby ↓

Mon, Jun 04 2012, 8:31 am

For the snow peas, how much do you think I'd need for 40 servings served as described above?

↑ anonymrs ↓

Mon, Jun 04 2012, 8:36 am

Room temperature. I would say about 8 snow peas per plate. Also, if you have KBD entertains, you can check out the recipe for these snow peas. The recipe is snow peas with carrot sticks tied with chives. They look very pretty but are a real pain. I made them for my sister's pidyon haben and it took hours (jut warning you before you try it)

↑ OOTBubby ↓

Mon, Jun 04 2012, 8:39 am

anonymrs wrote:

Thanks. I think I'll stay away from anything that's a pain. I've got enough to do making Sheva Brachos for 40 adults plus 10 or so kids by myself.

Mishie

Mon, Jun 04 2012, 8:45 am

String beans or broccoli will look nice.

↑ OOTBubby ↓

Mon, Jun 04 2012, 8:47 am

anonymrs wrote:

Snow peas are yummy cooked in 1 Tbsp oil and 2 Tbsp sugar for 6-8 minutes.

Those quantities are for how much snow peas?

↑ OOTBubby ↓

Mon, Jun 04 2012, 8:48 am

Mishie wrote:

String beans or broccoli will look nice.

I considered string beans, but don't know how good they would be they're not hot. How would you prepare them?

I'd avoid broccoli because I'll have a broccoli salad on the table. Though a spoonful of that salad might go nice on the plate instead of putting it on the table in bowls.

mom2dkay

Mon, Jun 04 2012, 9:12 am

How about grilled veg? They're delicious and look pretty when use dif colors and don't peel, like green and yellow squash and red peppers.

↑ OOTBubby ↓

Mon, Jun 04 2012, 9:18 am

mom2dkay wrote:

How about grilled veg? They're delicious and look pretty when use dif colors and don't peel, like green and yellow squash and red peppers.

Yes, that is very nice. I'd considered it too, but I'm not wild about them when they're not fresh and are served at room temperature after being refrigerated.

1387

Mon, Jun 04 2012, 9:19 am

stir fry

↑ OOTBubby ↓

Mon, Jun 04 2012, 9:20 am

1387 wrote:

stir fry

Again, the same concern -- it isn't so good not hot.

sarahd ↓

Mon, Jun 04 2012, 9:32 am

Stick with the snap peas. I think they go well with the teriyaki taste.

↑ OOTBubby ↓

Mon, Jun 04 2012, 9:36 am

sarahd wrote:

Stick with the snap peas. I think they go well with the teriyaki taste.

Thanks. I think I am leaning that way at the moment. From googling quantities, it looks like I'll need around 3 lb. How much of other ingredients should I use to cook them?

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