Reviewed: Feb. 24, 2012

Loved this recipe very much. Thanks.

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Reviewer:

dottee777

Reviewed: Feb. 13, 2012

Can be used with any kind of fish!

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Reviewer:

Shans

Cooking Level: Intermediate

Reviewed: Oct. 11, 2011

Fabulous moist tasty salmon. Loved it.

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Reviewer:

Marieny

Reviewed: Apr. 7, 2011

We loved it!! I substituted garlic powder for chopped, added dried basil, and reduced water to 1/4 cup instead of 1/2. I've tried this also with cod and it's really good too!!

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5 users found this review helpful

Reviewer:

lala28

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 6, 2011

Delicious! I changed it a little...subbed the water for chicken broth and doubled the liquid. After poaching, used cornstarch to thicken the liquid for a sauce.

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4 users found this review helpful

Reviewer:

JMWhite

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Feb. 21, 2010

Easy to make. I found that I had to cover the fish while poaching. (Could be because I live at high altitude.) Very tasty.

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6 users found this review helpful

Reviewer:

JoanS8849

Reviewed: Jan. 23, 2010

My 15 year old son said this was "MAD GOOD!" That truly says it all. Wonderful dish! I did sprinkle a bit of Goya Sazon Seasoning over the top and lemon. I will make this "MAD GOOD" salmon many more times to come!

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5 users found this review helpful

Reviewer:

JANINEGOODWIN

Cooking Level: Intermediate

Home Town: Kendall, New York, USA

Living In: Hilton, New York, USA

Reviewed: Dec. 29, 2009

Easy and forgiving!

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Reviewer:

AJensen

Reviewed: Nov. 14, 2009

This was wonderful. I served it with asparagus and drizzled holandaise sauce over both of them. Yummy! Thanks for the recipe.

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4 users found this review helpful

Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sister Bay, Wisconsin, USA

Reviewed: Aug. 11, 2009

I used Holland House Vermouth for my wine. Used lots of tarragon flakes instead of parsley. I buttered the tops of the fillets, salted & peppered them & went heavy with the tarragon flakes (sooo good w/salmon). Made a sauce from the poaching liquid after removing cooked salmon. I used a butter/flour paste to thicken, more vermouth, lemon juice to taste & some milk (didn't have cream on hand). I put sauce in a warmed gravy boat and poured it over the salmon as I served it up. My husband said he had never had any salmon as good, EVER! He raved on & on. It really was marvelous, and quite easy. I served it with frozen peas cooked in milk & butter, and boiled potatoes, plus oven bread & a nice white wine. Thanks!

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40 users found this review helpful