I made the mistake of not reading other reviews before making this dish. After an hour of baking, the potatoes were still quite firm. It was also very runny. I tranferred the 9 x 13 glass baking dish into the microwave to finish cooking. This helped speed up the process since the other items of our meal were planned for the 1 hour time frame this recipe states. Overall, this recipe is not worth the time and effort. Needs less liquid & more baking time.

Reviewed On: Oct. 21, 2009

I am so glad that I tried this recipe. It is fabulous! I must admit that it seemed a bit strange when I was going through the steps of preparation, but the results are a wonderful, homey dessert. The texture reminded me of a bread pudding in some ways. It tasted even better the next day chilled from the refrigerator. Thank you for sharing your family tradition. I think it will become one at our house also.

Reviewed On: Feb. 25, 2002

I live in a landlocked Mid-Western state where beef is king. I admit that this recipe was my first attempt of preparing fresh fish at home. This is one area of cooking where I am a true novice, but this recipe turned out fabulous! My husband and I really enjoyed it. Unfortunately, my 6 & 10 year olds refused to allow any to pass their lips. (Their loss!) The basting sauce was so tasty that I didn't want any to go to waste so after brushing it onto the salmon fillets, I then poured the remainder over the top. I also crushed the pecans very fine (approximately the same texture as the bread crumbs) because my husband is not a big fan of nuts. Guess what, he didn't even realize this had nuts in it! Thank you Chris for making my first attempt at preparing salmon a success.

Reviewed On: Feb. 25, 2002