"Michael Horowitz" > wrote in message
...
> Tonite is fish nite. I found decent portions of salmon frozen and
> individually packaged in COSTCO and have been eating the package down.
> Very convenient.
>
> Once before I pan seared salmon fillet and served it with a honey,
> mustard and butter sauce which was great, so I'll try that again
> tonite.
>
> Casting about for a side dish, I recalled a roasted sweet potato dish
> with fajita seasoning, which was nice and without much thought, said
> "OK, I have my meal planned".
>
> Then I began to try and see how these might taste together. I can
> "visualize" how the fish with sauce will taste and I recall how the
> sweet potato tasted, but I"m having difficulty trying to imagine how
> they would taste together.
>
> How do you pair sides with the main item? - Mike
>

I use several guidelines, flavour, colour, texture, time and convenience.
Flavours should not overpower the main dish or be washed out by it. They
should complement each other. I like to have a variety of colours and
textures. Preparation is determined by time, convenience and the complexity
of the main course. If the main course is simple, then the sides can be
more complex and vice versa.

Debbie