Finally, a fish recipe that I want to eat more than once! This is utterly fantastic, although a little too salty. I may omit the salt altogether the next time I make it. I reduced the olive oil all the way down to 1T as other review suggested and I upped the lemon to 2T. I didn't have fresh parsley, so I used 1/2t dried. Really, really excellent.

Reviewed On: Sep. 5, 2009

I was really pleased with this, though I doubt I'll make it again any time soon. But, I think that has more to do with the quality of the salmon I used than the glaze itself. The glaze was super simple to make and quite tasty! I was really bored with just cooking my salmon in olive or sesame oil on the stove top, so this was a nice change!

Reviewed On: Nov. 1, 2008

For all the work I did prepping the impossible-to-cut squash to go into this soup, it wasn't nearly as good as I was hoping it would be. It was my first time preparing anything using butternut squash and I was really disappointed with the results. Maybe it's because I can't buy limes here out of season and I nixed the tortilla chips and cheese to keep it lower in fat and calories... maybe those things make all the difference (as tasty, high-fat additions usually do!).

Reviewed On: Oct. 31, 2008