Reviewed: Oct. 28, 2009

Very good, fast, easy.... cold sauce on the salmon, but it works if there was a separate category for easy this would be a 6 out of 5!

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Barry57

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Reviewed: Oct. 26, 2009

I thought the sauce was way to heavy for good fresh salmon. Just a little lemon juice and fresh dill next time. Poaching it in water and wine strips it of its natural flavors. Will never make it again.

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hankins

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Reviewed: Oct. 11, 2009

I made this for my mom and sister-in-law and paired with asparagus and cous cous. We drank the leftover wine with the salmon, which was great. I would recommend cutting the sauce in half, since the recipe made too much. But overall, so delicious!

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haglaglg@yahoo.com

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Reviewed: Oct. 5, 2009

I have never poached anything and this recipe was the easiest. I made the recipe as stated with everything but the dijon mustard which I was out of. I used regular mustard instead, it was good but probably will not make that substitute again. The salmon was pretty good by itself and the sauce was ok on its own. But together the pair are great. This sauce does make a lot. I tried the sauce the next day with a lemon garlic chicken I made. I think all the lemon in both recipes made the flavors clash. Overall this was a good quick and easy meal I will probably make again for my boyfriend as he loved it but this time with the right mustard.

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Megan

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Reviewed: Aug. 16, 2009

Did not care for this recipe.

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bagua-one

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

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Reviewed: Jul. 21, 2009

Very good. I followed the recipe as calculated for ONE serving. Used red onion in place of shallots. Used dried dill (about 1 tablespoon). Very good. So moist. 10 mins was right on the money for about a 1" thick piece. At one point the small pot boiled over, so watch that you keep the flame low. Don't use too big a pot if you're not cooking much salmon because you'd have to really dilute the wine with a lot more water to cover the fish. Can't imagine why some people didn't like the sauce... it was fantastic... even with dried dill. I used Riesling wine. (Don't cook with any wine you wouldn't want to drink!) Sure beats cleaning up the grill or having dried out salmon. Can't wait to make it again!

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Eric White

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Reviewed: Jun. 17, 2009

This is an easy and delicious recipe. Will definately make this again.

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Marilyn Mills

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Reviewed: Apr. 18, 2009

I would make this again but, the sauce was the -1 star for me. It was good but, the temp of the sauce seemed unnatural to me with the fish. I liked the poached method and will definitely use this recipe again with some changes to the sauce.

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pumpkinella

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Mililani, Hawaii, USA

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Reviewed: Apr. 17, 2009

I'm not a huge seafood fan, but I made this for my mom's birthday. She absolutely loved it. I had a lot of extra sauce though, it could probably be halved. However leftover sauce could be used on other dishes....

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valerie

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Reviewed: Apr. 12, 2009

The fish was good, but the dill was overpowering to me. I like dill, but I didn't like this sauce. Personal preference, I guess. I was OK with the recipe, but I don't think I'd make it again.

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RoadyJane

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Reviewed: Mar. 10, 2009

I just made this for dinner tonight. I didn't have any yogurt on hand so I used mayo and no fresh dill so we used dill seed. This is the first time I have ever made salmon and will be using this recipe again. Even the kids loved it.

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Kimbery C

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Burlington, Kentucky, USA

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Reviewed: Feb. 27, 2009

This was excellent!

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TasteTester

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Reviewed: Jan. 25, 2009

SOOOO GOOD! By far the best salmon i have ever made! My husband does not like fish at all, so when i told him i was making this he just grinned. But he loved it so much i made 4 filets for 2 people and all 4 of them were gone! I followed this recipe to the "t"

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Bert

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

This was delicious...it will be made repeatedly at our house.

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ShannonD

Cooking Level: Expert

Home Town: Raymond, Alberta, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Nov. 8, 2008

The sauce was easy and delicious. The salmon was great cooked this way. We'll definitely make it again. Quick, delicious, and easy, just how I like meals to be! We served with rice and asparagus.

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Caroline

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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Reviewed: Oct. 15, 2008

So very, very yummy! My husband bought too much salmon for dinner last night so we're having it again tonight.

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Merry120

Cooking Level: Intermediate

Home Town: Winfield, Alabama, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 2, 2008

Oh, m'gosh! Delish! Didn't have yogurt & used mayo. DO WATCH poaching time. I've found that 5 min/inch for the thickest part is quite sufficient to fully cook thru, yet not dry out.

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FLAGGERMOM

Cooking Level: Expert

Living In: Fenton, Michigan, USA

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Reviewed: Sep. 25, 2008

You don't often get great-tasting, healthy and easy all in one recipe, but this delivers all three. Poaching is such an easy way to cook fish, I don't know why I don't do it more often. I only had a little leftover wine, so I put it a lot of water and added a chicken bouillon cube -- also put some leftover dill sprigs in the water, don't know if that had any effect but the salmon had a great flavour. I skipped the shallots and forgot the lemon juice, and didn't miss either one. I heated up the sauce in the microwave before serving; it was delicious. This is definitely one I'll make again.

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BECCABRIDE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 14, 2008

Y'know, this recipe surprised me... We were caught at home on a Sunday night with no dinner plans and not much in the fridge other than salad... So I thawed out some Sutchi Fillets (catfish?), poached them as suggested (which was a lot less difficult than my hubby made it out to be), and whipped up the sauce using low fat sour cream and dried dill... And well, we enjoyed it more than we expected we would! The more we ate it, the more liked it... looks like we will end up repeating this recipe often (like when we're caught with not much in the fridge again... LOL)

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