Reviewed: Aug. 14, 2008

I added some sliced spring onions and it was just so tasty! Paired it with couscous. Yummee!

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JAKROBERTS5

	Cooking Level: Intermediate Living In: Harpers Ferry, West Virginia, USA
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Reviewed: Jun. 21, 2008

We really loved this. It was so easy to make too! The sauce is nice and light, doesn't overpower the fish at all.

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ShariV

	Cooking Level: Expert Home Town: Rochester, New York, USA
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Reviewed: Apr. 7, 2008

very easy to make. Didn't add capers as I didnt have any. Still came out pretty good. Moist, flavourful, and a nice change from regular baked or grilled salmon! Perfect with a nice pasta salad.

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Very simple, yet delicious! The saltiness of the capers blends really well with the buttery texture of the sauce with salmon. This is one recipe that didn't create a mess in my kitchen...very easy to make in no time. Like other readers, I added some white wine before reducing the sauce and it turned out great.

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CANDYVISION


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Reviewed: Sep. 10, 2007

My DH loved this, I did too, it was simple yet yummy!

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toletiquesbysam

	Cooking Level: Intermediate Home Town: Lincoln, Nebraska, USA Living In: Fremont, Nebraska, USA
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Reviewed: Sep. 6, 2007

Yummo! I thought this was very good. I did not have chicken bouillon granules, so I omitted the water and just used chicken broth. Will make again.

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Kelly

	Cooking Level: Intermediate Home Town: Middletown, Maryland, USA Living In: Chambersburg, Pennsylvania, USA
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Reviewed: Aug. 30, 2007

I used fat free/low sodium chicken broth with this and added some seasonings. Simple and delicious Christine. Thank you!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Aug. 21, 2007

Superb....as it's written.

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Alison G.

	Cooking Level: Intermediate Living In: Long Beach, California, USA
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Reviewed: May 18, 2007

TOTALLY AMAZING!!!

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tabarita

	Cooking Level: Intermediate Home Town: Tucson, Arizona, USA
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Reviewed: Jan. 30, 2007

It was good. Kind of lemony. I used chicken broth instead of water and chicken boullion cubes. The capers were a really nice touch. I reduced some wine at the end to give the sauce more body. Served w/ dill and lemon flavored rice. Served it second time lemon-garlic green beans.

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JCL

	Cooking Level: Intermediate
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Reviewed: Nov. 5, 2006

Excellent! Like salmon at a fine restaurant. I skipped the capers and used dried parsley flakes. Served with brown rice and veggies...Easy & fairly healthy...will make again.

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TARA1218

	Home Town: Rochester, New York, USA
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Reviewed: Sep. 27, 2006

We thought that this recipe was delicious. I served it over spaghetti with a butter/olive oil and dried (all I had) parsley sauce. It was yummy. I am sure that you could sub chicken for the salmon very easily.

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JFHVT

	Cooking Level: Expert Living In: Burlington, Vermont, USA
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Reviewed: Apr. 28, 2006

This recipe was very delicious, light and satisfying!! Didn't have the bouillon and substituted olive oil for the butter. Also added roasted red pepper thinly sliced on top!! SO GOOD, will be making again.

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Bernadette


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Reviewed: Apr. 15, 2006

This was excellent. We all thought it was very tasty. I love capers so I doubled the capers. I followed the suggestion by an earlier reviewer to add white wine which increased the reduction time, but enhanced the flavor. It goes nicely with either pasta or rice.

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M. Davis


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Reviewed: Feb. 5, 2006

Wonderful! Served over brown rice and thought it was wonderful!

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THEBACCHUS


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Reviewed: Oct. 7, 2005

Simple, delicious. You can use this with any fish and add or omit anything easily.

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TAFOYAPR


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Reviewed: Sep. 19, 2005

Excelllent! I used canned chicken broth instead of the water and chicken bouillon. I also added some lemon zest.I didn't have capers so I topped it off with some finley chopped scallions along with the parsley. It was very easy..and no mess..my kind of cooking!

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Pan-Poached Alaskan Salmon Piccata

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JAKROBERTS5

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toletiquesbysam

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Kelly

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tabarita

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JCL

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TARA1218

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JFHVT

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THEBACCHUS

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TAFOYAPR

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