Lissa asked:
I’m trying to eat healthy and since it’s hot, I’m going to cook the salmon outside on the grill. If you know of any good sides (that don’t take a long time inside or that don’t make the house hot or that can be cook on the grill) please tell me. Thanks!
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I’m trying to eat healthy and since it’s hot, I’m going to cook the salmon outside on the grill. If you know of any good sides (that don’t take a long time inside or that don’t make the house hot or that can be cook on the grill) please tell me. Thanks!
Click Here To Get FREE Grilling Tips From The Experts.
Tags: Grilled Salmon, Long Time, Salmon
September 19th, 2007 at 10:10 pm
Baked potato…..Veggies
September 20th, 2007 at 5:56 am
a baked potato with a little butter is always nice with fish.
September 22nd, 2007 at 8:49 am
sorry just got back from the pub chilling after a hard a days work mixing with real people and not cyber! your question was too long and I lost the will to live!……have a a good weekend any way
September 24th, 2007 at 8:08 pm
A rice dish goes very well. Or steamed veggies.
September 28th, 2007 at 2:07 pm
Vegetables and/or rice.
September 29th, 2007 at 9:37 am
You can grill some vegs. as well,,,,zucchini, red or green peppers, mushrooms, all grill beautifully…rub them with some oil, salt and pepper and grill in aluminum foil or just on the grill…some rice pilaf, and what a meal!!!!
September 29th, 2007 at 9:59 am
yellow rice, lemons and asparagus!
MMMMMMmmmmmmm
Sounds like a GOOD dinner!!
October 1st, 2007 at 8:20 pm
How about some steamed or grilled brocolli and rice
October 5th, 2007 at 5:46 am
Grilled Salmon goes very well with a nicely sauteed Bald Eagle. Naw..I’m just kidding. Serve grilled salmon with some some steamed veggies and a glass of white wine.
October 7th, 2007 at 3:38 pm
This takes about 10 minutes.
Hopefully you’re into vegetables…
Heat water, put some salt in it and once it boils throw in chopped asparagus. Keep it in there for about 90 seconds and immediately take the asparagus out and rinse it off with cold water.
Refrigerate the asparagus so its cold and somewhat crisp (the salt should have done that) and serve it with bleu-cheese dressing.
October 10th, 2007 at 10:21 pm
Slice some zucchini lengthwise and brush them with Italian dressing, grill! Something else that goes good with salmon…GRITS!!! Really. You might want to try it sometime, when you want to do a little stove cooking.
October 12th, 2007 at 12:54 pm
1. stirfried green beans with garlic and ginger.
2. Homestyle potato wedges
3. A green salad
4. A light veggie soup
5. Garlic bread
6. Spring rolls
October 13th, 2007 at 11:40 pm
Do you like Asparagus?
Take some asparagus, drizzle it with olive oil, chopped garlic, salt and pepper…wrap it in aluminum foil and cook it right on the grill. Takes about 10 minutes or so and will be nice and tender…very tasty.
October 17th, 2007 at 12:05 am
whenever i have salmon, i usually like to have some asparagus with it, usually grilled. also some hollandaise sauce is nice because i think that it compliments both the salmon and asparagus, but not too much because it will defeat the purpose of eating healthy! also i usually have some white rice with salmon. i just love how it goes together.
October 18th, 2007 at 8:01 pm
I would cut up zucchini, squash, mushrooms, onion & tomoto. Wrap it in foil and throw it on the grill. Add salt only. Yummy.
October 20th, 2007 at 5:07 am
Fresh string beans grilled with garlic.
October 20th, 2007 at 12:15 pm
Cut slices (or cubes) of yellow squash and zucchini, brush with melted butter, add garlic, salt and pepper to taste, wrap in a sheet of buttered foil, poke a few holes and toss the foil pouch on the grill. I think about 15 minutes does it to the texture I like.
You can add mushrooms, onions, peppers if you’d like.
You can use olive oil instead of butter and add basil/oregano.
You can use butter flavored cooking spray on the foil and then a butter spray if you’re counting calories.
They are easy to grow…in Indiana we say that you put a seed in the ground, spit, and run…so we pull them fresh off the plant in season.
October 20th, 2007 at 10:35 pm
Grill whatever in season veggies you have. Accompanied with brown rice. here is a link on how to grill veggies
October 22nd, 2007 at 9:45 pm
asparagus and corn on cob
YUMMY
October 25th, 2007 at 12:48 pm
White rice and fresh steamed broccili.
October 27th, 2007 at 2:05 am
grilled asparagus and baby red potatoes….both can be cooked on the grill or a crisp Green salad, with alot of different veggies in it.
October 27th, 2007 at 12:04 pm
Baked potato and other vegies, rice, pasta..ect.
October 30th, 2007 at 10:49 am
Cheese on the Cob Recipe courtesy Paula Deen
1/2 cup mayonnaise
5 ears corn, husks and silk removed
1 cup shredded Parmesan
Chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Prepare grill.
Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.
Barbecued Cabbage Recipe courtesy Paula Deen, 2007
Show: Paula’s Home Cooking
Episode: Grillin’
5 slices bacon, cut into 1/4-inch slices
1 cup chopped onion
1 medium green cabbage
1/4 cup barbecue sauce
1 tablespoon butter
1 teaspoon House Seasoning, recipe follows
Add bacon and onion to skillet and cook until just beginning to brown (about 3 to 5 minutes). Drain bacon and onion in a strainer over a bowl and reserve the drippings.
Crumble a piece of aluminum foil into a ring about 3-inches in diameter.
Cut the core out of the cabbage about 3-inches down towards the center and in a circle about 3-inches in diameter.
Add the bacon and onion mixture to the barbecue sauce. Prop the cabbage upright on the aluminum foil ring (cavity facing upright). Spoon some of the reserved bacon drippings into the cavity. Place the bacon and onion mixture into the cavity along with the butter. Brush the outside of the cabbage with the remaining reserved bacon drippings and season the cabbage with House Seasoning. Have the grill set to medium heat and place aluminum foil ring and cabbage on top of grill.
Cover and grill the cabbage until tender. When it’s done it will be easy to pierce with skewer, roughly 1 to 1 1/2 hours.
To serve, peel off any of the charred outer leaves and discard. Cut the cabbage into wedges and serve.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
October 31st, 2007 at 10:35 am
grilled asparagus, zuchini or squash or other veggies, ceasar salad, roasted sweet potatoes,
November 3rd, 2007 at 10:27 am
I love to marinate my salmon in garlic, soy sauce, brown sugar and green onion. A simple salad with asian dressing completes the meal. If you want, microwave some white rice or pilaf. I’ve even eaten the salmon for breakfast, it’s just that good!
Grill skin side down and be sure not to overcook.
November 6th, 2007 at 8:33 pm
I make grilled salmon on hot summer days. I usually make rice pilaf from a box like Rice-A- Roni. The pilaf is cheap and very easy to make. Fresh asapragus that is grilled with the salmon is also a good choice because if you grill the asparagus with the salmon, some of the salmon’s flavor also cooks into the asparagus. All you have to do to the asparagus is wash it with cold water (so it doesn’t wilt) and sprinkle it with a little bit of salt and pepper. Another good alternative is grilled Corn-on-the-Cob. You can buy it from the store and all you do is put it on the grill. Don’t peel the skin because it keeps the corn inside from burning. It’s simple to make and cheap!
November 9th, 2007 at 10:05 pm
1 package tofu and as many green beans as you like, stir-fried in a sweet and spicy sauce (I like The Ginger People’s “Spicy Chilli” marinade, about 3 Tbsp, with 1 Tbsp soy sauce and 1 tsp sesame oil). Make sure you put the tofu (probably cut into smallish cubes) in the pan first, let it sizzle in the cooking oil of your preference for at least a few minutes on each side… the crispier you get it, the more it’ll soak in the flavor of the sauce. Mix the sauces/oil together in a bowl and pour it in, coat the tofu well, and add the green beans. The green beans will add just the right amount of snap, and I’ve found this combination suits most kinds of fish.
November 11th, 2007 at 11:21 pm
Homemade Cole Slaw
Grated Carrots, cabbage and purple cabbage
Mix together
! cup of Miracle Whip
1/2 can of crushed pineapple
1/4 cup of raisins
a little sugar to taste
Add concoction to cabbage mixture, refrigerate. Yummy!!
November 12th, 2007 at 6:15 pm
Grill some zucchini squash with onions and make a green salad….
November 14th, 2007 at 9:21 pm
I often serve an orange almond salad with grilled salmon. I think they go together nicely. Use lettuce, spinach or whatever salad greens suit your fancy.
- Salad greens, thoroughly washed in plain water
- Heinz tarragon vinegar
- Slivered, blanched almonds
- 1 can mandarin orange wedges
- olive oil
I use un-roasted, blanched, slivered almonds, and toast them myself. This step may sound like a lot of trouble, but once you get the hang of it, it takes just a few minutes.To toast almonds, stir them continuously in a little oil over medium to medium-high heat, until they begin to turn a nice golden brown. Be careful not to burn. Remove with slotted spoon to a bowl and allow to cool. I like a lot of almonds, perhaps 1/3 cup for 4 servings, but the amount you use isn’t crucial.
Make a tarragon dressing by adding tarragon vinegar to olive oil, to taste.
Toss the greens with the dressing, divide greens among salad bowls, and top each with the mandarin orange wedges and toasted almonds.
November 17th, 2007 at 9:55 am
Asparagus, steamed veggies, brown rice.