Reviewed: Oct. 10, 2009

This was okay. Not so much worth the trouble. However, thank you for the recipe. It was worth a try. :)

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PURRBERT

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Reviewed: Jun. 9, 2009

Sauce is a bit bland without the salmon. I doubled the sauce and added a 1/2 cup of fat free half and half as well. This dish is best suited for adults, me and my sister thought it was more of a 3.5 while my mother loved it. I put lemon pepper & pepper on the salmon before grilling it on my George Foreman. I thought the sauce lacked oomph .. salt or more jalapeño pepper maybe? The cilantro was very good and did not overpower the taste of the sauce.

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jpancook

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Reviewed: May 11, 2009

This was delicious. This recipe was great as written. Next time I will add more jalapeño pepper to suit my family’s taste.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Apr. 28, 2009

Delish! Made exactly as directed, except the salmon needed ~4 more minutes. Definitely recommend keeping the jalapeno seeds!

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bubilina

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 24, 2009

This was wonderful. Let me just say to please add the stated amount of cilantro. I love cilantro so I thought more = better. Not so...the taste was overpowering. Next time I will go easy on it. Loved the recipe. Thank-you!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Apr. 18, 2009

This turned out very well. Our company enjoyed it and complimented it. Follow the recommendations of doubling the sauce and serve it with a green salad. Yum!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 9, 2009

The second time I made it, I added a lot more hot peppers (yay habaneros!) it was very good spicy.

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Ghani

Cooking Level: Expert

Home Town: Taos, New Mexico, USA

Living In: Downers Grove, Illinois, USA

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Reviewed: Mar. 24, 2009

This was really yummy! I made it to surprise my husband as a welcome home dinner. The salmon took closer to 20 minutes to cook, but it could because my oven dates back to I love lucy. :) Really yummy dish and it made my kitchen smell wonderful! Made chocolate covered strawberries for dessert. PERFECT.

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urbanata

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Reviewed: Mar. 19, 2009

Made this with chicken and really liked it. Great flavors with a little bit of a kick!

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Emma_11

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

I didn't have jalepenos so I used half a spanish pepper, which was way too hot so I 'had' to add some cream which really balanced out the sauce. It was SO good, we fought over the leftovers. I added some salmon spice and baked them uncovered. So, so good and so easy! Thank you!!!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Mar. 12, 2009

I made this last night and it was wonderful. The baking directions called for chili but the ingredients didn't so I added some chili sauce and it was great. Will definetly make again.

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Kim

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Reviewed: Mar. 10, 2009

This was so delicious! I didn't add cream like some other users did, but I thought it was great as is. I'm on an anti-inflammatory diet so I made this with spaghetti squash instead of pasta. Will definitely be making this again, especially the sauce!

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MISSMOPO

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

Good, but nothing special. Maybe I should haven't left out the cilantro. Might make it again. The kids (ages 4 and 6) loved it.

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HPH72

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

GREAT SAUCE!!! I think I made the Spanish (from Spain) version; We were all very concerned about mixing parmesan and cilantro, so I eliminated the jalapenos, and substituted flat leaf parsley for the cilantro. I then realized I had run out of Parmeggiano Reggiano, and had to substitute Manchego Cheese. I did add 1/4 cup of cream and doubled the amount of garlic. I served it over green spinach linguini as another reviewer had suggested. Beautiful dish... The best part is that my SUPER PICKY 2 1/2 year old GOBBLED IT UP (I served the sauce over shells for him)

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BZeeMom

Cooking Level: Intermediate

Living In: Miami Beach, Florida, USA

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Reviewed: Jan. 26, 2009

I htought this recipe was great! Really easy to make and very tasty. The only chnages I made was that I marinated the salmon in Italian dressing before cooking it. I also added about a clove of garlic to the puree mix.

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SoCalCook

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Reviewed: Jan. 25, 2009

This dish was great....I added 4X the garlic....pulsed all the dry ingredients in a food processer ..... rather than chop or puree....really good stuff....try this one!!

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Matt

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Reviewed: Dec. 7, 2008

Yummm. I made this for my in-laws and everyone just loved it. I followed some of the other reviewers suggestions as well. I didn't use the blender, just chopped everything very well, I also added some cream to the sauce as well. I just used one jalepeno and could barely taste it. If I hadn't been also serving to my kids (1 & 3) I would have tried a bit more. Also used bow tie pasta. Served with roasted asparagus and some good bread. Delish! I can't wait for an excuse to make it again.

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LOIS O

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Reviewed: Oct. 18, 2008

This was excellent!!! I followed the recipe exactly.

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Pam

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Reviewed: Oct. 10, 2008

Great Recipe! The Salmon came out Perfect! I sprinkled the cilantro on top of the Salmon before cooking and I did add a pat of butter and a bit of cream to the sauce. I also used a multi-grain pasta. Will be using this recipe again! Thanks!

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chefsean

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Sep. 11, 2008

This turned out amazingly well. I used fresh red peppers that I grilled first, and grilled the salmon as well. The sauce had a nice zip to it, and a freshness that I do not normally find with other pasta sauces I have made.

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