Vegetarian dish suggestion to go along with a salmon dish?

Question

I'm vegetarian and my friend is having a group of friends over for dinner. His main dish is going to be a salmon dish, and he needs some suggestions for a vegetarian dish to accommodate me and the other vegetarians. Any sugggestions?

Answer 1

You're the vegetarian. I'm surprised you couldn't give him some suggestions. What do YOU like for main vegetarian dishes? A good selection of vegetables, and nice salad would be nice. He should have considered something like a spinich lasagna with a meatless sauce instead of the salmon... to serve everyone instead of doing something different because there are vegetarieans. Or even a meatless Italian sauce with pasta and garlic bread and a salad for everyone. There are MANY nice non-meat dishes that could serve all tastes. Maybe he could make some sort of a rice dish that has vegetables in it. I would think he could have done some research to come up with something.

Answer 2

vegetarian ribs INGREDIENTS (Nutrition) 2 cups gluten 1/3 cup nutritional yeast 2 tablespoons paprika 1 tablespoon salt 2 cups water 1/2 cup smooth peanut butter 1 large onion, minced 1/2 cup olive oil 2 cups barbeque sauce : DIRECTIONS In a large bowl, stir together the gluten, yeast, paprika and salt. Pour in the water all at once and quickly mix with a sturdy spoon. Additional water may be necessary to moisten all of the dry gluten. Don't worry that the ball is rather solid, it is supposed to be. Pour off any excess water. If you want your ribs chewy, leave the ball just as it is. If you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface. Return it to the bowl, and coat with smooth peanut butter. Set aside. Heat the oil in a skillet over medium heat. Add onion; cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the ball of gluten. Poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. Let cool. When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. That's okay. The oil mainly helps the gluten absorb the spice. Just mix as much as you can. Preheat the oven to 350 degrees F (175 degrees C). Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long and 1/2 inch thick. Don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. Place the strips on a greased baking sheet. Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with barbeque sauce. Return to the oven for another 10 minutes.

Answer 3

A feta, couscous and sweet potato salad.

Sundried tomatoes, finely sliced. Feta cheese, sweet potato (that has been roasted in the oven with olive oil, rosemary and honey) red onion (that has been marinating in lime juice) some kalamata olives. Drizzle with balsamic vinegar and olive oil and a squeeze of lemon, then mix through some cooked couscous and pile onto a bed of mixed leaves and rocket and top with some chopped basil, all the flavours come through and the salmon eaters can have some with their meal too!

Answer 4

Well hopefully there will be some flexitarian vegetarians among you "old timers" and they can have a real feast. I too would agree with asparagus, or a nice saffron rice with pine nuts, eggplant tempura, crisp mixed greens or spinach with balsamic vinegar and olive oil, --- you don't want something that overpowers the salmon.

Answer 5

STUFFED SQUASH WITH BULGUR AND FETA

This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.

4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt and ground pepper
3/4 cup bulgur wheat
8 ounces feta cheese, crumbled
lemon wedges, for serving

1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.

2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.

3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.

4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.

--EverydayFOOD

Answer 6

Tabouleh

1 c. bulgur wheat
2 c. boiling water
1/2 c. scallions, chopped
5 T. fresh mint, chopped
2 med. sized tomatoes, peeled, seeded and chopped (I am using 1 c. grape tomatoes quartered instead)
1 c. parsley, chopped
1 T. olive oil
6 T. fresh lemon juice

Put bulgur wheat into a bowl and add boiling water, stir, cover, and let stand 35 mins. Drain, squeezing out any remaining water w/ the palms of your hands. Put into a salad bowl and add scallions, mint, tomatoes, and parsley. Toss gently. Add olive well and stir till mixed well. Add lemon juice and stir again to mix well. Chill. Serve.

Answer 7

Asparagus with lemon vinaigrette goes well with salmon.

Answer 8

Rice dish of your choice that isn't greasy

Answer 9

How about some eggplant parmesan?

Answer 10

well, salmon is high in protein maybe something high in protein for you as well?