I loved this recipe!! My husband was late from work and he picked up a few ingredients (that I didn't have) on his way home. We were eating within 20 minutes! (I had been thawing the salmon for 3 hours). I used apricot preserves instead of orange marmalade (he couldn't find any) and just added a splash of orange juice. Otherwise, I followed the recipe pretty close. We grilled it on tin foil sprayed lightly with canola spray, so the skin didn't stick, and I boiled the leftover sauce to drizzle on top of the salmon after. The skin wasn't crispy at all, but that was a cooking problem, not recipe. He also brought home some rotten asparagus :/ so I came up with a Plan B and threw together a ginger side salad that I will post to the site soon :) Served with 90 minute, Uncle Ben's Wild Rice that tasted great with the sauce. My husband LOVED it, and so did I :)

Reviewed On: Jul. 15, 2011

I loved loved loved this recipe! It's been rainy and cool where I live for the past week, and I have a lovely cold, so I was searching for a hearty soup for comfort. I'm also slowly trying to get ready for the all-feared bikini season, so I made a few tweaks to make this recipe a bit easier on the waistline. I sauteed 1 bunch chopped green onion (personal taste), 1/2 tsp celery salt (didn't have celery), 3 tbsp chopped fresh dill (prefer fresh herbs), and added one whole chopped jalapeno (no seeds) for a kick in 2 tbsp EVOO instead of butter. I omitted the bouillon (to save on sodium), used fat free half and half instead of ev. milk (still 12 oz), and low-sodium, fat free chicken broth. I added quite a bit of cayenne (maybe 1/2 tbsp) and an extra 1/2 tsp of curry powder because we love spice. I ended up using 2 large(ish) acorn squash (weighed in around 2lbs at the store) since the spicy needed a bit more sweet for balance. I tossed in an 1/8c shredded cheddar at the request of my husband (omit that if being calories/fat conscious) and topped with crumbled turkey bacon after it was in the bowls (again for the husband). I blended everything (after it boiled) in my Ninja blender, and it came out perfectly silky smooth. I used the microwave method I found in another review here to prepare the squash, and it worked perfectly. I even roasted the seeds with a little salt in the oven for a snack later that night. Awesome recipe! Try my tweaks if you want some kick and less fat :)

Reviewed On: Mar. 9, 2011

Super easy, light lunch to throw together :) I used wheat linguine instead of angel hair pasta and I didn't have all the veggies listed, so I tweaked it a bit. I also used fat free/low sodium broth. The veggies I used were red pepper , mushrooms, and some chopped cilantro. Since I didn't have any onion, I added a few shakes of onion powder, garlic powder, and spicy mustard powder for flavor. I also scrambled up an egg, chopped it up very thin (like you see in fried rice sometimes) and added it to the veggies for some protein. Awesome texture, awesome taste, quick prep!

Reviewed On: Jun. 18, 2010