What to put on plate with teriyaki salmon & pasta

↑ OOTBubby ↓

Mon, Jun 04 2012, 12:37 pm

OOTBubby wrote:

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?

Wait, I see you said snap peas the previous posters said snow peas -- they are not the same.

↑ OOTBubby ↓

Mon, Jun 04 2012, 12:42 pm

saw50st8 wrote:

Purple cabbage

That might be nice. How would you prepare it?

sky

Mon, Jun 04 2012, 12:42 pm

I would do snap peas or snow peas. I think either is fine.
The easiest way is to toss with a drizzle of sesame oil and sprinkle with kosher salt and coarse black pepper. Its very yummy and easy. I don't cook it first.

An easy way for string beans which also would look nice on the plate is to lay in a single or double layer on a baking sheet. Spray with pam and drizzle with honey and soy sauce. sprinkle on salt and bake at 400 for 8 - 10 minutes. You can serve this cold next to the salmon

↑ saw50st8

Mon, Jun 04 2012, 12:45 pm

OOTBubby wrote:

saw50st8 wrote:

Purple cabbage

That might be nice. How would you prepare it?

I personally like it raw, but I think I am a minority.

I used to have a recipe with purple cabbage, sesame seeds and scallions. I'll see if I can dig up the recipe.

You can also just pour boiling water over to take out some of the crunchiness and then drizzle the same sauce over it.

I recently had the rainbow salad someone posted here (its a purple cabbage salad) and it was awesome, but I don't think the techina dressing works with the teriyaki salmon.

↑ anonymrs ↓

Mon, Jun 04 2012, 1:00 pm

OOTBubby wrote:

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?

Wait, I see you said snap peas the previous posters said snow peas -- they are not the same.

For 3 pounds, I would use 4 T oil and 8 T sugar. I like how snow peas taste better. Smile

Good luck!

↑ OOTBubby ↓

Mon, Jun 04 2012, 1:23 pm

anonymrs wrote:

OOTBubby wrote:

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?

Wait, I see you said snap peas the previous posters said snow peas -- they are not the same.

For 3 pounds, I would use 4 T oil and 8 T sugar. I like how snow peas taste better. Smile

Good luck!

Thank you so much!

willow ↓

Mon, Jun 04 2012, 1:25 pm

As a foodie I would go with the red cabbage or the snap/sugar peas prepared not cooked for the color and texture/crunch needed for your dish. Sounds good.

lamplighter

Mon, Jun 04 2012, 1:41 pm

OOTBubby -you are always making simchos BH!!! Many many more!

IMHO, If this is an appetizer, slamon plus pasta plus a veggie is too much. A main course should have all those components. I would put a dipping sauce in a small cup or cucumber cup in the center, put your pasta around it and then criss cross the skewers on top.
If you do want to go with a veggie, I would do the cabbage.

↑ willow

Mon, Jun 04 2012, 1:48 pm

Oh yes and make sure its small please don't feed everyone a full serving of all your components. they well be so stuffed.

↑ OOTBubby ↓

Mon, Jun 04 2012, 1:54 pm

willow wrote:

Oh yes and make sure its small please don't feed everyone a full serving of all your components. they well be so stuffed.

Yes, the serving will be small which is why I want to add something on the plate. The salmon will be 2 very thin slices of a filet (I expect to get 40 portions from around 6 lb. salmon) skewered and a small serving of pasta.

I know I don't need to have all 3 food groups for the appetizer; I am more concerned with the plate looking nice.

↑ sarahd

Mon, Jun 04 2012, 3:07 pm

OOTBubby wrote:

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?

Wait, I see you said snap peas the previous posters said snow peas -- they are not the same.

Sorry, I meant snow peas.

GetReal ↓

Mon, Jun 04 2012, 8:17 pm

When you have your complete menu, can you please start a new thread and post it? We're all getting excited for this event!

leomom

Mon, Jun 04 2012, 10:48 pm

Another idea:

Shred different colors of cabbage. Julienne carrots and red peppers, and mix all together. This is basically asian cole slaw without the dressing - your teriyaki sauce would be great on top.

It's colorful, provides a texture contrast, and it's easy to make a lot, easy to serve (just put a scoop on each plate).

elmos

Mon, Jun 04 2012, 11:32 pm

I would put a small scoop of the rrainbow salad from kbd for kids very colorful crisp and keeps well in the fridge I have used frozen snap peas and string beans for it

↑ OOTBubby ↓

Tue, Jun 05 2012, 9:03 am

GetReal wrote:

When you have your complete menu, can you please start a new thread and post it? We're all getting excited for this event!

I have posted the full menu and information in a new thread here:
http://imamother.com/forum/vie.....37602

It is very similar to a Shabbos lunch sheva brachos I made almost 2 years ago, which is posted here:
http://imamother.com/forum/vie.....art=0

yOungM0mmy

Wed, Jun 06 2012, 11:10 am

Doesn't sound like you need more food on the plate, so how about a nice squiggle of a dressing? I did salmon with a zigzag design of scallion dressing, which was also a nice contrasting colour, and fills up the space on the plate without it being too much food or too time consuming to prepare.

↑ OOTBubby ↓

Wed, Jun 06 2012, 2:10 pm

yOungM0mmy wrote:

The salmon recipe already has it's own sauce which I will also drizzle over the other things on the plate.