Reviewed: Mar. 12, 2002

dinner guests loved this dish. i could not find any fresh lemon grass, so substituted fresh lime juice and chopped cilantro. it was wonderful.

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43 users found this review helpful

Reviewer:

NANCYDIAZ

Reviewed: Sep. 24, 2003

This tasted pretty fantastic and the fish came out flaky and delicious. My only problem was that I didn't know lemongrass was so tough, so I minced it when I should have just left it in big chunks that I could pick out instead of the little stringy tough lemongrass bits getting in my teeth. The sauce was good and it was a shame to waste it; I don't know what you'd eat it over though--maybe rice?

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37 users found this review helpful

Reviewer:

Wonder Wanda

Reviewed: May 16, 2006

Great recipe! I didn't serve it with teriyaki, though. I reduced the sauce with cornstarch and poured it over the filets. A delicious and elegant dish, perfect for company!

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29 users found this review helpful

Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

Reviewed: Feb. 29, 2008

I was disappointed with this recipe, especially after reading such great reviews; perhaps I did something wrong, but I followed the recipe to the T. The salmon was fine, but the citrus taste was barely noticeable, which was frustrating considering all of the ingredients that went into the dish. Additionally, there was a considerable amount of waste...almost 2 liters. While eating this for supper, I was wishing that I had just grilled the salmon and saved myself the expense of the lemon grass, OJ, and white wine. I think that if I were to do this again I would 1/3 of the ingredients and marinate it for an hour or so, and then grill it.

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26 users found this review helpful

Reviewer:

merryprankster

Reviewed: Sep. 14, 2005

Incredibly easy to make, and ready in minutes. You have to start the rice way ahead of time! I added a tablespoon of molassas to the broth. It gave it a nice color and a smokey/sweet taste. Serve with rice and sauted mushrooms and snap peas with some garlic.

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21 users found this review helpful

Reviewer:

KIERNAN46

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Orange Park, Florida, USA

Reviewed: Jul. 21, 2008

I think the orange juice overpowered this dish. Next time, I would cut the OJ in half and perhaps use shallots instead of onions, and maybe more garlic. I feel like it lacked any flavor except the orange juice.

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16 users found this review helpful

Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

Reviewed: Sep. 6, 2005

This is the perfect salmon dish. Salmon fillets in Japan can be greasy sometimes but the OJ and lemongrass provides a nice contrast to the rich salmon flavor.

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15 users found this review helpful

Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

Reviewed: Feb. 4, 2007

This was simple and tasty. We used a Riesling wine and thickened some of the poaching liquid afterwards with arrowroot starch to make a sauce. Served over white rice cooked with chicken broth and chunks of ginger and with the broccoli with garlic butter and cashews from this site.

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13 users found this review helpful

Reviewer:

val_squared

Cooking Level: Intermediate

Reviewed: Jan. 7, 2002

this makes a light refreshing dish. Quite good

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13 users found this review helpful

Reviewer:

ALUPKG

Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA

Living In: Atlanta, Georgia, USA

Reviewed: Feb. 9, 2009

Delicious! I made this recipe the first time that I cooked for my father in law. He loved it! A year later I still hear him telling his buddy how good that salmon was, and how he missed out big time.

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10 users found this review helpful