Reviewed: Nov. 13, 2009

Wonderful and quick!!!

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Gina

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Reviewed: Oct. 28, 2009

make SURE you only buy high quality salmon. bad salmon will ruin this dish.

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Brian

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Reviewed: Oct. 22, 2009

moist

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MOSHERRY4

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Reviewed: Oct. 5, 2009

Yummy, this was excellent. I added a wine reduction, used chicken broth instead of cubes, added some artichoke hearts and served with butter/herb noodles, it was just divine.

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Aug. 25, 2009

It was okay. I have a feeling it was due to my salmon choice. I used frozen salmon rather than fresh - Next time I will try it will fresh.

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MDASILVA11

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Reviewed: Jul. 27, 2009

I brought this to a birthday party of which the "star" attraction was an enormous tender grilled beef fillet. There was NO salmon left but plenty of beef. That being said, we served it cold. The sauce is fine at room temperature -- the butter is diluted enough to keep it from coagulating -- but the capers sank to the bottom of the small pitcher. If you serve it cold, I'd either dress the salmon or place the capers in a small bowl for diners to help themselves.

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daisyk

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 20, 2009

This was a great recipe with a few small adjustments. First I quickly ran out of fluids and had to add more of all the wet ingredients to cook all my salmon. So I'd recommend doing twice or three times as much for the first step. I added white wine as suggested and loved it. I think a little more butter could be added as well and I plan to do that next time. Great meal. I served with spaghetti and pea pods.

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Dakotalee71

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Reviewed: May 28, 2009

i made this for my boyfriend's family - everyone loved it. I also used the white wine - and it was wonderful! Be careful with how long you poach your fish - pay attention to it! If you take it out too soon and you'll have a raw center, or if you take it out too late and it'll be falling appart on you. I served it with pasta & garnished with a dolop of sourcream. tasty stuff!

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Slvrbttrfli

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Reviewed: May 21, 2009

Gotta give this a 5. Very simple, healthful, and tasty. I used a little white wine per one reviewer's suggestion. I also substituted multi-colored pepper corns for capers. My wife said "I didn't think you could get food like this unless you went to a restaurant!" Made it for a second time... it really is a hit! Christine L. has a wonderful and simple recipe here! I'm going to look at what else she has!

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Stephen

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Reviewed: May 4, 2009

Good healthy dish. I think I added too many capers, would go easy on them next time. I looked to see if anyone had added any fresh dill and couldn't see any results. I decided not to add any .. this time. Think I will next time instead of the fresh parsley. I liked this, but well, maybe it was the salmon I used, but I wasn't crazy about it. It is however an incredibly easy recipe and results are good.

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Canadiancook

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Reviewed: May 1, 2009

Simple to make and very tasty. Didn't have capers, so didn't use it. Next, I will try it with capers.

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DC-ite

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Reviewed: Mar. 6, 2009

Simple, tasty, and versatile. Love it!

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Annika

Home Town: Orem, Utah, USA

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Reviewed: Jan. 24, 2009

Absolutely delicious, and incredibly easy!

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BLACKSHEEP22

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Jan. 14, 2009

The fish was alright but the sauce didn't really work for me. I made it perfectly but the taste couldve been much better. I had to triple the recipe for a larger family, i think the sauce has to much of a lemon flavor and i enjoy lemons but it was like pouring lemon juice onto the noodles and fish. I would reccommend using a lemon alfredo sauce or something similar to that.

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DelightfulDines

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Jan. 12, 2009

This is a wonderful recipe and quick enough for a weeknight meal! I used chicken base instead of granules and added dry white wine when reducing the sauce. Served with whole wheat couscous and garlic sauteed red chard, this salmon rocked!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 26, 2008

I followed the recipe as it was written except for the fact that I used bigger pieces of salmon than what they suggested. Very easy recipe.

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Desiree

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Reviewed: Nov. 6, 2008

Super easy! I loved it & my guests loved it! I doubled the capers as some others advised. I also added more lemon juice to make more sauce. It was very lemony but fabulous!

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georgiaviking

Cooking Level: Intermediate

Living In: Unionville, Pennsylvania, USA

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Reviewed: Oct. 26, 2008

Thank you so much for sharing this fantastic recipe. I made it for a romantic dinner tonight, and my husband could not stop talking about how delicious it was. I followed the advice of others and added a 1/3 cup white wine to the poaching liquid, and when I did the sauce reduction I also put in a teaspoon or two of the liquid from my jar of capers. I love the way the salmon came out perfect, so moist. It was simply scrumptious. I am definitely going to keep this recipe as a family favorite.

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