What's a good salad/side dish with veggies to go with this salmon recipe?

http://www.foodnetwork.com/recipes/eating-well/honey-soy-broiled-salmon-recipe/index.html





maybe a thai-style salad?





thanks in advance! :DWhat's a good salad/side dish with veggies to go with this salmon recipe?
I would love a spicy jicama slaw with this salmon recipe!


1peeled and finely shredded jicama


1 cup of shredded carrot


1 cup of shredded cucumber


1/2 cup peeled finely chopped radish


(vary these vegetables according to what you have on hand or what looks good on the produce aisle)


1/2 cup of chopped cilantro


1/2 cup freshly squeezed lime juice


2 tablespoons rice vinegar


1t - 1T Sriracha hot sauce (Thai-style hot sauce), to your taste


1 tablespoon honey


1/2 cup canola oil


salt and pepper to taste


Combine all the vegetables in a bowl. In a separate bowl prepare vinaigrette by combining all of the remaining ingredients and whisking until combined. Pour over jicama, chill for an hour to let flavors combine.What's a good salad/side dish with veggies to go with this salmon recipe?
Spinach Salad


8 ounces young spinach


2 large eggs


8 pieces thick-sliced bacon, chopped


3 tablespoons red wine vinegar


1 teaspoon sugar


1/2 teaspoon Dijon mustard


Ingredients Kosher salt and freshly ground black pepper


4 large white mushrooms, sliced


3 ounces red onion (1 small), very thinly sliced


Directions


Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.


Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.


While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.


Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.


Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper and serve immediately.
Steamed edaname and a citrus/tropical fruit salad .....
saffron or coconut rice


steamed spinach

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