Reviewed: Jun. 6, 2012

Really good. I used just coconut milk, cut butter in half, and served on tilapia.

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1 user found this review helpful

Reviewer:

clairevalentine

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Rehoboth Beach, Delaware, USA

Reviewed: Oct. 26, 2011

Very good. Everyone like it, no one raved. Might make again. I would not make this with Salmon again...not good enough to justify the cost. There are much better salmon recipes out there. This may be good with another fish or chicken.

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2 users found this review helpful

Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Mar. 28, 2011

The seasoned salmon was delicious. I had to remind myself that this is not a sauce, but a flavored butter. As such, it is good, although a bit flat in flavor, and it is so buttery that I had to use it sparingly. I will try to make a sauce of it, as others suggested, by reducing the amount of butter, increasing the coconut milk, and perhaps adding some yoghurt. It is good idea for an Indian-type curry sauce that is quick, easy and versatile.

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2 users found this review helpful

Reviewer:

tonika

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

Reviewed: Jan. 25, 2011

I substituted shrimp instead of salmon we all really liked it...I'm making it again in a couple weeks=)

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4 users found this review helpful

Reviewer:

aimee bellanca

Reviewed: Sep. 7, 2010

The idea of this sounded so good, but none of us were very impressed with this, we didn't think it was worth the work or expensive ingredients. It was just disappointing for us.

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4 users found this review helpful

Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: Jun. 1, 2010

This was very nice! I just couldn't bring myself to use an entire cup of butter, I used less than half and a full can of lite coconut milk (no cream). I ended up having to add a little cornstarch but it worked out just fine.

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9 users found this review helpful

Reviewer:

Gally

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

Reviewed: Jan. 19, 2010

I was a little disapppointed in this recipe. I loved the idea, but it didn't exactly work out as planned. I did enjoy the garam masala with the salmon - that part was delicious. But the butter sauce was not good... perhaps my choice of white wine was not good, but that's all I could taste, and it overwhelmed any butter or coconut milk flavor. I was only able to save the sauce by using a couple teaspoons of white sugar. After that, we enjoyed it on the salmon, but I'm not sure we'll make this again. Thanks for giving me an opportunity to use garam masala, though!

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4 users found this review helpful

Reviewer:

Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

Reviewed: Jul. 22, 2009

Best salmon I've ever had, I had no white wine though so I substituted with a mixture of apple juice and rice wine vinegar... turned out fantastic!!! Absolutely love this recipe :D

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Reviewer:

charichari

Reviewed: Jun. 27, 2009

This was very good. I substituted the cup of butter for natural yogurt and I also added a little brown sugar. I mixed the garam masala with wholewheat flour for a crispy crust to the salmon. Thanks, will make again

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Reviewer:

KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 23, 2009

LOVED IT! Have shared the recipe (and my jar of Garam Masala) with a dear friend. Had it with rice and steamed broccoli. Delicious and different. Thanks Ryan!

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2 users found this review helpful