Reviewed: Nov. 14, 2011

My family loved this dish. It was easy and quick to make. I used canned chicken broth rather than bouillon and reduced the milk in the sauce to 1 cup. Since the poached salmon and cream sauce are rather bland in color, make sure to do some bright colored sides and maybe a touch of parsley.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Judy C.

Reviewed: Feb. 2, 2011

This was a great meal. Even my 15 yr old son said it was great and asked me to keep the recipe. Next time I will try chicken broth for the boulion.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Lynn

Reviewed: Jan. 18, 2011

I used fresh caught salmon and that was good...but the recipe for the sauce uses WAY too much milk. We enjoyed the flavor, but I can't rate this recipe 5 stars if following the recipe exactly gives you less than desirable results. I think next time I'll at least cut that in half, but I am keeping this recipe for future use.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Susan

Cooking Level: Intermediate

Reviewed: Sep. 7, 2010

that sauce is awesome! It's all I used from the recipe because let's face it. Fish doesn't marinate worth a darn, and too much lemon on fish makes it taste like . Thanks to this sauce, I'll be eating a lot more fish. Went awesome with my Tilapia. I never knew sauce was that easy to make! thank you!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Dan

Reviewed: Jul. 26, 2010

Used a salmon fillet instead of steak and cooked for about 8-10 minutes. Also added some fresh dill to the broth. Very Moist and mild flavor. Even my four year old (picky eater) ate all of his and seconds. I did not try the dill sauce. Very quick and easy.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

STEPHCF

Reviewed: Dec. 4, 2009

I have been trying to find the perfect dill sauce. And I am sorry to say that I'm still looking. This wasn't that good. Like another reviewer I couldn't get the flour taste to cook off. I followed the recipe so I'm not sure if it was the recipe or the cook. Either way it wasn't 'dilly' enough for me. I felt that the only thing I could taste was flour and onion, not very good. I'll keep looking.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ZssMama

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Reviewed: Sep. 26, 2009

This was the best salmon dish, the sauce was delightful and a big hit!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Stacey C

Cooking Level: Expert

Living In: Spicer, Minnesota, USA

Reviewed: Jul. 2, 2009

Delish, wonderful sauce. I'm nervous about undercooked fish, especially thick cuts like this, so I thought it was absolutely perfect and wonderfully easy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SPARKLE33

Home Town: Fort Collins, Colorado, USA

Reviewed: Jun. 24, 2009

Absolutely fantastic! My family raved over this sauce with the salmon. My only criticism is that I like my salmon closer to the rare side, and even when I cut the cooking time in half for the salmon, it still came out WAY overcooked (super well done). I absolutely do not recommend cooking the salmon for longer than 10 minutes, even if you prefer your salmon well.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jtwizz

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Apr. 20, 2009

This was GREAT!!! I served it over salmon patties and as said before there was not enough sauce to go around. My husband and kids ate every last drop. Will make this again and again... new family Fav.

Was this review helpful? [ YES ]
3 users found this review helpful