This has become my favorite way of preparing salmon. I skip the lime (since I almost never have limes on hand), and the high-temp cooking method works wonders on the texture. If my filets are thick I cook it for a minute or two more than it says, and the result is a salmon that almost MELTS in the mouth. I've had it hot, cold and room temperature. My favorite is room temp. Great do-ahead recipe for guests.

Reviewed On: Apr. 9, 2009

Gee...this tasted like a mint-chocolate covered cracker to me. Maybe with a chocolate cookie base it would be like a thin mint, but not as-is, in my opinion. But maybe I'm just picky.

Reviewed On: Dec. 15, 2008

Wonderful! I just made a test batch since I'm auditioning frostings for a wedding cake, and it came out fabulous! I actually halved the butter fearing it would be too "buttery" as some of the prior reviews mentioned, but I think I might add more (if not all) next time. Besides, when reducing the butter, you'd have to cut the sugar a bit in order to account for the lesser volume. I put a little aside, and added a little espresso powder and a little cocoa powder for a mild mocha, and that was great too. I used it for piping, and it piped well. This recipe is the one I'm using for the wedding cake; chocolate cake, mocha buttercream filling, vanilla buttercream frosting and decoration. This is a Swiss meringue buttercream, and I think it's much easier than the Italian buttercream that I tried making before. Oh, I also heated the egg whites to 160*F to eliminate salmonella concerns; recipe turned out fine for me. I used an electric hand mixer, not a stand one also; took a little longer, but the results were good. ****Voice of Experience- DO NOT USE PRE-PACKAGED LIQUID EGG WHITES. They will NOT work (or not well).

Reviewed On: Oct. 3, 2008