Side Dish Recipes

Explore simple and delectable side dish inspiration from our favorite chefs.

Side Dish Recipes

Roasted Asparagus with Crispy Feta & Garlic

My Fish Dish Pairings:
  • Lemon & Herb Butter Sockeye Salmon
  • Lemon & Herb Butter Atlantic Salmon
Ingredients:
  • 1 bunch of asparagus
  • ½ cup crumbled feta cheese
  • 1 Tbsp. minced garlic
  • 1 Tbsp. olive oil
  • 1 tsp. red chili pepper flakes
  • ½ lemon
Method:

Preheat oven to 400°F. Mix oil, garlic, chili flakes and asparagus in a bake-proof pan and top with crumbled feta. Bake for 15 to 20 minutes, or until feta is crispy. Remove from oven and squeeze half lemon over asparagus and feta.

Roasted Fingerling Potatoes with Blue Cheese & Scallions

My Fish Dish Pairings:
  • Blackened & Smoked Butter Sockeye Salmon
  • Blackened & Smoked Butter Atlantic Salmon
Ingredients:
  • 10 to 15 fingerling potatoes (cut into ½-inch pieces)
  • ½ cup blue cheese, crumbled
  • ½ cup scallions (sliced ¼-inch wide)
  • 6-8 cherry tomatoes (cut in half)
  • 1 ½ cups baby arugula
  • 1 ½ Tbsp. olive oil
Method:

Preheat oven to 400°F. Place fingerling potatoes in a bake-proof pan with olive oil and a dusting of salt. Bake for 10 minutes, stir, then bake for another 10-15 minutes. Once soft, remove from oven and immediately mix in scallions and blue cheese, followed by baby arugula.

Charred Baby Bok Choy with Snap Peas & Kumquats

My Fish Dish Pairings:
  • Sesame & Seaweed Teriyaki Sockeye Salmon
  • Sesame & Seaweed Teriyaki Atlantic Salmon
Ingredients:
  • 4 heads baby bok choy
  • 1 ½ cups snap peas
  • 1 Tbsp. finely-minced ginger
  • 1 Tbsp. finely-minced garlic
  • 4 whole kumquats sliced into small wheels
    (4 Tbsp. of diced orange will work, too)
  • 1 ½ Tbsp. olive oil
  • Salt to taste
Method:

Cut bok choy in half lengthwise and wash. Warm half the oil in a sauté pan over medium-high heat, until it smokes just slightly. Place bok choy cut-side down in pan and allow to cook and sear for 4-5 minutes. Remove from pan, salt lightly. Then, turn heat to high and add remaining oil, ginger, garlic, and snap peas to pan. Allow to color slightly, but be mindful not to burn the garlic. Toss every 30 seconds or so over the course of 2 minutes. Add kumquats (or orange) and cook for one more minute. Return bok choy to pan and serve.

Avocado & Cilantro Salad with Lime Vinaigrette

My Fish Dish Pairing:
  • Blackened & Smoked Butter Wild Cod
Ingredients:
  • 2 cups cooked corn (fresh, frozen, or canned)
  • 2 avocados, diced
  • ⅓ cup small diced red onion
  • 1 cup whole cherry tomatoes, cut into quarters
  • ½ cup picked cilantro leaves
  • 2 limes, juiced by hand (about 3-4 Tbsp.)
  • 1 tsp. Kosher salt
  • 1 pinch brown sugar
  • 1 Tbsp. olive oil or vegetable oil
  • Black pepper to taste
Method:

In a medium bowl, combine corn, avocados, onion, tomatoes, and cilantro. In a small bowl, combine lime juice, oil, salt, and brown sugar until sugar is dissolved. Pour vinaigrette over vegetables and toss gently.

Sautéed Lacinato Kale with Fennel, Red Radishes & Herbs

My Fish Dish Pairing:
  • Lemon & Herb Butter Wild Cod
Ingredients:
  • 1 5-oz bag baby kale
  • 1 cup thinly-sliced fennel bulb, about ⅛-inch’ thick
  • 5 red radishes, sliced in half
  • 1 Tbsp. finely-minced garlic
  • 3 Tbsp. olive oil
  • ½ cup picked parsley leaves
  • 1 Tbsp. fresh-squeezed lemon juice
  • 1 Tbsp. Butter
  • Salt to taste
Method:

Heat a large pan over medium-high heat and add olive oil. When you see a little smoke, remove pan from heat and add radishes—cut-side down and surrounded by sliced fennel. Return pan to heat for 2-4 minutes, without stirring, until vegetables brown. Then add garlic, stir, and cook 2-4 minutes. Slowly mix in kale and, once wilted, add butter, lemon juice, parsley, and salt.

Edamame Salad with Chili & Soy

My Fish Dish Pairing:
  • Sesame & Seaweed Teriyaki Wild Cod
Ingredients:
  • 1 ½ cups cooked edamame beans, shelled (fresh or frozen)
  • ½ cup sliced cucumber
  • ½ cup sliced carrots
  • 1 jalapeño, seeded and diced
  • ¼ cup sliced scallions
  • ½ cup bean sprouts (optional topping)
  • 2 tsp. chili oil (any other oil)
  • 1 Tbsp. soy sauce
  • 1 tsp. honey
  • 2 tsp. orange juice, or other citrus juice
Method:

In a large bowl, combine chili oil, soy sauce, honey, and orange juice. Then add edamame, cucumber, carrots, jalapeno, and scallions. Serve topped with fresh bean sprouts.

Vegetable Slaw with Chipotle Mayo

My Fish Dish Pairing:
  • Blackened & Smoked Butter Wild Scallops
Ingredients:
  • 3 cups coleslaw vegetable mix
  • ⅓ cup thinly-sliced red onion
  • ¼ cup thinly-sliced chives
  • 5 Tbsp. mayonnaise
  • 2-3 tsp. canned chipotle peppers in adobo sauce, chopped
  • 1 Tbsp. fresh-squeezed lime juice
  • Salt to taste
  • NOTE: You can also find a chipotle mayo product in most grocery stores if you don’t want to make one.
Method:

In a large bowl, combine coleslaw mix and a pinch of salt, then let sit for up to 1 hour to soften. Meanwhile, mix mayonnaise, chives, chipotle, adobe sauce, and lime in a small bowl. Combine coleslaw and chipotle mayo, then serve immediately.

Roasted Cauliflower with Cremini Mushrooms & Brussels Sprouts

My Fish Dish Pairing:
  • Lemon & Herb Butter Wild Scallops
Ingredients:
  • 2 cups trimmed cauliflower tops (about 1-inch pieces)
  • 1 ½ cups whole cremini or button mushrooms
  • 8 brussels sprouts, sliced in half
  • 1 cup diced white onion
  • 3-4 Tbsp. olive oil
  • 2 tsp. Kosher salt
  • 1 Tbsp. fresh thyme leaves
  • Cracked black pepper
Method:

Preheat oven to 400°F and heat large ovenproof skillet on medium-high. In large bowl, coat vegetables with olive oil, salt, pepper, and thyme. Add mixture to preheated skillet and place in oven for 15 minutes. Stir mixture, then return to oven for 15 more minutes. Pull out vegetables once more, stir, and cook for 5-10 final minutes until done.

Soba Noodles with Oyster Mushrooms

My Fish Dish Pairing:
  • Sesame & Seaweed Teriyaki Wild Scallops
Ingredients:
  • 2 bunches dry soba noodles.
  • 1 ½ Tbsp. finely-minced garlic
  • 1 ½ Tbsp. finely-minced ginger
  • 2 tsp. sesame oil
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. sriracha sauce
  • 3 Tbsp. sake, white wine, or water
  • ¼ cup sliced scallions
  • ¾ cup oyster mushrooms, cut into ½-inch pieces
  • 2 tsp. toasted sesame seeds (optional)
Method:

In a large pot, boil soba noodles until tender and strain under cool water. Then place a large pan on medium heat and add oils, garlic, ginger, and oyster mushrooms. Sauté for 5-8 minutes until browned, add water, and simmer for about 2 minutes. Add in soba noodles for about 3 minutes until warm. Serve topped with scallions and toasted sesame seeds.