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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 11, 2008
This is an excellent dish. I also substituted chicken broth for water and bouillon (didn't have any on hand). The salmon was very flavorful and moist, and the sauce was excellent - thick, tasty, and relatively healthy. The sauce also seems very versatile, and I plan to make it for many different dishes. I feel that 1.5 cups of milk is too much - I ended up using only about 3/4 cup, and it was plenty. Thanks for the recipe! We'll be using this one often.
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Reviewer:

Lexie
Cooking Level: Beginning
Home Town: Warren, Michigan, USA
Living In: Wooster, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 2, 2008
This was an awesome, quick, and easy recipe. I only changed one thing. I subst 1 1/2 c chicken broth for the water and bouillon. The flavors were great, the sauce was even good on my brussel sprouts!!
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Reviewer:

Marybeth
Photo by Marybeth
Cooking Level: Intermediate
Home Town: Torrington, Connecticut, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 7, 2007
A phenomenal dish! I'm making it for my friends tonight. Goes great with steamed asparagus. Very tasty and rich!
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Reviewer:

SWEETPEAS77
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 9, 2007
Recipe was pretty good, and pretty easy too. The sauce was delicious, but you have to keep it warm or it doesn't taste right.
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3 users found this review helpful

Reviewer:

S. Arico
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