This is delicious and I took it to a 4th of July get together and recieved many compliments. I will make this several times over the hot summer months for years to come. I made it for a crowd and here are the changes: dressing: 1 cup of olive oil, 1/4 c each of white balsamic and red wine vinegar, 1 1/2 t black pepper, 5 cloves of crushed garlic, 3 T each of fresh basil and oregano, 1 pkg splenda and blend in mini food processor. 16 oz good Itailian Fusuli 2 can of artichoke hearts cut in 4ths, omit the mushrooms 1 cup of chopped hot banana peppers 1 large package or 2 pints of grape tomatoes halved 1 green, yellow, and orange pepper sliced into bite sized peices 2 4 oz packages of feta cheese with sundried tomatoes and basil 1/2 cup chopped red onion instead of green onion 1/2 cup halved calamato olives 1/4 pound pepporoni and hard salami each It takes almost 90 minutes to make it but is worth it and makes great leftovers.

Reviewed On: Jul. 5, 2009

This is easy and delicious! I use panko bread crumbs in place of the regular,a big sqeeze of fresh lemon, a sprinkle of Old Bay, a couple squirts of hot sauce, garlic salt, and chop a half of onion and sautee in butter or olive oil before adding to salmon, and roll the patties in Panko bread crumbs before cooking. I make curried rice and creamed peas to go with it. 1/2 cup of potatoes and 1/2 cup of bread crumbs is too much, stick 1/4 cup each.

Reviewed On: Jan. 30, 2009

I have made this for a couple years now. It is outstanding and deserves more stars. I do not omit any ingredients, use McCormicks dried lemon grass and soak in warm water for 20-30 minutes before chopping, and do use fresh mint and basil. I marinate the meat 24-48 hours, bring up to room temparature before cooking and cook medium rare, let it rest a few minutes and slice very thin and serve with fried rice or a salad with some type of Asian dressing. It makes great left overs for steak salad or steak sandwhiches. I have made it for house geusts a few times and everyone raves about the taste and how tender the meat is.

Reviewed On: Jan. 30, 2009