Reviewed: May 13, 2012

Wow, this is a keeper. I read some of the other reviews and added a little heavy cream at the end but I'm not sure it was needed. Next time I will follow the recipe exactly. Very easy to make. Try it!

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Reviewer:

CurtAnne

Home Town: Springfield, Missouri, USA

Living In: Pleasanton, California, USA

Reviewed: May 11, 2012

This recipe has good potential but not enough flavor. Needs at least double the sauce. If I make again I will probably triple the sauce and quadruple the jalapeños.

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Reviewer:

GizmoDuck

Reviewed: Apr. 25, 2012

This salmon dish is delicious, quick, easy, and nutritious...yay for anti-inflammatory healthy fats (Omega-3 fats)!!!

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Reviewer:

Tina

Reviewed: Mar. 12, 2012

I hesitated a bit before choosing this recipe because I had a hard time imagining parmesan cheese with the more southwestern flavors of cilantro and jalapeno, however the sauce was excellent! Only changes were to use whole wheat linguini and add a package of cooked frozen cauliflower, broccoli and carrots to up the veggies. The salmon is basically steamed, yielding tender and moist fish. All in all, a fabulous recipe - definite keeper!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Mar. 5, 2012

I found the sauce to be a bit thin, but maybe it just didn't quite thicken properly. And if I made it again I might just chop the red peppers and not blend them as I would have liked a more textured sauce.

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Reviewer:

Laura

Cooking Level: Intermediate

Reviewed: Mar. 3, 2012

Great and easy dish. Will defently make again.

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Reviewer:

Pfro

Reviewed: Feb. 17, 2012

Absolutely delicious, and the sauce is SO versatile. I had everything on hand expect the cilantro, but I bet it would be even better with it. To give it some color, I added some chopped spinach to the sauce as it cooked down. Delicious! This had just the right about of heat from the jalapenos. I didn't bother to add 1/2 and 1/2 as some suggested. As good as a cream sauce may have been, it doesn't need it. The only change I might make next time is to broil the salmon to give it that nice firm flakiness. Baking is left the color a little weak.

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Reviewer:

BuffaloGal

Cooking Level: Expert

Reviewed: Feb. 14, 2012

Made this on a whim to since I had all the ingredients on hand and wanted to try something different. I roasted a pepper that needed to be used right away - sliced, cleaned and placed skin side up under the broiler for 12-15 minutes, until the skin began to blister and blacken. I put the hot pepper in a glass dish, covered with another dish and left for 15 minutes, then peeled. There may be better methods, but this was a no-fuss first attempt and worked great. Added a splash of heavy cream at the end after removing from the heat. Great recipe.

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Reviewer:

andrea

Reviewed: Nov. 2, 2011

Really good but I think I would've preferred a different fish

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Reviewer:

Erica

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Wilmington, North Carolina, USA

Reviewed: Sep. 22, 2011

Good!! I kept wanting to add some Greek yogurt or sour cream or *something* creamy to the sauce, but decided to follow the recipe. If I make this again I think I will add something because the sauce, while very flavorful, just seemed like it was missing something. I think the tang from yogurt or sour cream would be perfect. Anywho, this was quite tasty as written. I served it over whole wheat spaghetti. Thanks :)

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