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: Aug. 29, 2005

We love this salmon--nice, subtle flavor, and the salmon is beautifully tender--not at all dry or chewy!

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5 users found this review helpful

Reviewer:

SHANNAO

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: 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

Reviewer:

Sangalaligirl

Cooking Level: Intermediate

Home Town: Burton, Ohio, USA

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: 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: 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: 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: Nov. 20, 2007

Very tender,moist,light and flavourfull. It was the nicest salmon I've ever had. I cut the lemongrass in inch long pieces and crushed them to release their flavour and just picked it out at the end. I don't think I'll cook salmon any other way from now on. I just loved this recipe. So perfect with a basmati rice and roasted broccoli. YUMMMMMMMMMMY

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4 users found this review helpful

Reviewer:

Nancy

Cooking Level: Expert

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