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Reviewed: Apr. 30, 2008

This recipe was FANTASTIC! In the place of the parsely (since I didn't have any) I used chopped up basil, and i topped it off with an on-the-spot sauce of some of the extra white wine, some alfredo sauce, a pinch of salt, and a small dash of the excess chopped basil. C'est tres magnifique!

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le Petit Prince

	Home Town: Knoxville, Tennessee, USA
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Reviewed: Apr. 13, 2008

We loved this recipe. I kicked it a bit for added flavor -- swapped chicken broth for water and fresh basil for the parsley. Fabulous and kind to the waistline.

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Beverley


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Reviewed: Mar. 31, 2007

I thought it was fantastic. I made a few changes in the recipe. For extra moistness I ended up doubling the wine (I used Sherry Wine) and water... and using about 2 TBSP of lemon juice. I also pre-seasoned the meat with ground pepper, garlic salt (I was too lazy to cut fresh garlic) and Old Bay. It was delicious!!!

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lindseyerin


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Reviewed: Mar. 22, 2007

This recipe didn't turn out very well for me, at all. If I try it again, I will definitely add some lemon juice.

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Reviewer:

stronger01

	Cooking Level: Beginning
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Reviewed: Nov. 9, 2005

Tastes great and very easy to make!

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bmthomps


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Reviewed: Apr. 6, 2005

I made this recipe using lemon juice and while very good, it was a little tart. Next time I plan to use 1/8 or 1/4 cup lemon juice.

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BEATLEFAN1964


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Reviewed: Mar. 25, 2005

Yuck! Never again! I tried this because my boyfriend was on a special diet that called for poached salmon, it was blah and didn't seem to cook evenly.

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TrelleysGirl

	Cooking Level: Intermediate Living In: Lynden, Washington, USA
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Reviewed: Dec. 31, 2004

Mmmmmmm. Good recipe and so fast to make. I will try this again.

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REBECCA70111


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Reviewed: Nov. 23, 2004

Loved this recipe. The words 'simple, moist and delicious' caught my eye and I thought, why not, and that it was. Next time and there definitely will be a next time, I will try white wine instead of the lemon juice. Two thumbs up for this recipe. Thanks to Lee for submitting it.

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GABY-GAYLE


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Reviewed: Aug. 30, 2004

I followed Maritza's lead by using fresh parsley and adding 1/4 cup fresh lemon juice. It was excellent. For the less diet-conscious in my family I topped the salmon with a dilled Hollandaise. No one could get enough!

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BEACHBUM63

	Cooking Level: Intermediate Home Town: Oceanside, New York, USA Living In: Hewlett Harbor, New York, USA
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Reviewed: Jul. 8, 2004

This was such a simple and quick way to poach salmon. I finished it off with a dill lemon sauce. It's a keeper.

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Reviewer:

JMONTIE


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Reviewed: Dec. 6, 2003

I tried this with fresh parsley instead of dried. It was moist and had a nice subtle flavor. I think I will add a little lemon juice next time.

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Maritza S.


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Reviewed: Mar. 17, 2003

poached in chicken broth, fish was very moist, but flavorless

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RANDS123


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Reviewed: Jan. 24, 2003

I made with homemade white wine, and it was a amazing dish! Can't imagine what it would be like with a Cakebread Sauvigon Blanc!!

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Reviewer:

JMANGAN


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