The only thing that could have made this dish better would be a couple minutes under the broiler to brown the top cheese layer a bit before serving. Very tasty, a solid side dish IMO.

Reviewed On: Nov. 7, 2006

While I think a least *some* of my distaste for this dish was brought about by having less than 100% fresh cuts of salmon, I found the dill sauce a bit overpowering as mixed per the recipe.

Reviewed On: Nov. 7, 2006

A very easy, interesting, and unusual baste for chicken. I think the breasts would do equally well on the grill. I also think this recipe would be better with a little heat, perhaps some chili powder added to the baste. I used leftovers on buttered and grilled onion rolls with a slice of tomato and swiss cheese the next night and the sandwiches were better than the dish by itself the night before.

Reviewed On: Mar. 30, 2006