With most salmon dishes I would serve boiled new potatoes with parsley butter and either a green bean dish or sauteed snow peas. Julienned carrots & parsnips are another possibility. Here's a recipe that originated with Atlantic salmon, but which works just as well with it's Pacific bretheren: George River Salmon 4 salmon steaks, cut about 1-inch thick 3 tbls Dijon mustard 2 tbls olive oil 1/2 cup dry white wine Salt & pepper to taste Mix the oil, mustard, wine, salt & pepper in a bowl. Add the salmon steaks to the sauce and marinate in the refrigerator for 2 hours, turning often. Place the steaks on a buttered piece of foil, on a broiler pan. Preheat the broiler. Place the steaks 4 inches from heat source and broil until they flake; about 10 minutes. At least twice during cooking brush with marinade. Instead of a bowl I mix the marinade in a zipper bag and add the steaks to it, squeezing out the air before putting in the fridge. This dish can be made on the grill, too. If you don't mind working a little harder, this dish always impresses people: Salmon & Rice in Pastry 1 lb fresh raw salmon in thin slices 1 pastry recipe 3 cups cooked rice, dry & cold Salt & pepper to taste 2 cups veloute sauce 1 tbls chopped fresh dill 1 tbls lemon juice 3 hard cooked geegs, finely chopped 1 egg beaten with 1 tbls milk 1/4 lb unsalted butter, melted. Divide pastry in two parts. Roll out one half to 1/4 inch thickness, place on a cookie sheet, and trim to a 7 x 17 inch rectangle. Put a layer of rice 1/3 inch deep on the pastry, leaving a 1 1/4 inch border all around. Sprinkle with salt and pepper. Spoon half the veloute sauce over the rice. Lay the salmon slices over the sauce to cover. Sprinklw with salt, pepper, dill, and lemon juice. Cover with the rest of the veloute sauce, then choped eggs. Top with another 1/3 inch layer of rice. Roll the second half of the pastry to 1/4 inch. Trim to 9 x 16 inch rectangle. Paint the border of the lower crust with the egg wash and top with the second pastry layer, carefully pressing the edges together without stretching the loaf. Trim to about an inch around the loaf. Press edges with tines of a fork. Cut two small holes in top of loaf, about 1/2 inch in diameter. Gather scrps of pasry together and cout out decorative shapes. Paint entire loaf with egg wash and stick on the decorations. Then glaze them. Preheat oven to 400 degrees. Put loaf in oven and immediately lower temerature to 375. Bake 1 to 1 1/4 hours until pastry is golden brown. Remove from oven and let stand about 15 minutes. Pour 2 tbls melted butter into each hole in the top. Cut loaf into 1-inch slices and serve with remaining melted butter. Obviously, with the rice & pastry you can skip the potatoes with this one. For a luncheon, as you suggest, I would think of a light consomme starter (see my posts about celery consomme, for example, which would be ideal) followed by this dish along with a fennel & orange, or other fruity salad.

well, Ann, it just got changed again ... I'm going to poach or grill salmon steaks or fillets and serve with the sauce drizzled over -- Kay

Massimo's Canadian Sandwich (3 Chefs cookbook) Caramelized Onions 2 tbsp butter 1 tbsp olive oil 2 cups sliced onions salt and pepper Sandwich 4 ciabatta buns 1/4 cup tomato sauce 8 slices Gruyere cheese 1/4 cup caramelized onions 8 slices bacon, cooked crisp 24 oz cooked roast beef salt and pepper 1 tsp thyme leaves Heat the butter and oil in a skillet over medium heat. When the butter has melted, add the onions. Season with salt and pepper and simmer gently, stirring occasionally until the onions are caramelized and start to brown. Cut the buns in half and spread some tomato sauce on each half. On the bottoms layer a slice of Gruyere, then caramelized onions, two strips of bacon and 1/4 of the beef. Season with salt, pepper and thyme. Finish with one more slice of cheese and the top of bun. Grill in a panini press until the cheese is melted.

This sounds good, but my DH wouldn't touch it with a 10 ft pole! BACON-WRAPPED SHRIMP 1 (16 oz.) pkg. bacon 40 shrimp 1 (10 oz.) bottle teriyaki sauce Cut bacon slices in half. Wrap bacon around shrimp. Secure with toothpicks. Place in 9x13 inch baking dish. Pour teriyaki sauce over shrimp. Cover and refrigerate 1 hour. Bake at 400 degrees, uncovered, 20-25 minutes or until bacon is crisp. This one I think he'd eat, so I may try it.... CRACKER SPREAD 2 (8 oz.) cream cheese 1 pkg. Hidden Valley ranch dressing mix Bacon bits Mix cheese and package of ranch dressing mix together. Shape into a ball and roll in bacon bits. This is a Paula Deen recipe and I haven't tried it either because of fussy DH but someday I will! LOL Sweet Chicken Bacon Wraps Recipe courtesy Paula Deen See this recipe on air Friday Dec. 22 at 1:00 PM ET/PT. Show: Paula's Home Cooking Episode: Sports Party 1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts) 1 (1-pound) package sliced bacon 2/3 cup firmly packed brown sugar 2 tablespoons chili powder Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.