Reviewed: Oct. 18, 2012

LOVED IT, the family wasn't so impressed though. It's a great combination.

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Reviewer:

ticeeblue

Cooking Level: Expert

Living In: Healy, Alaska, USA

Reviewed: Jul. 27, 2012

I did make a lot of changes, but the result was DELICIOUS. I couldn't find spinach fettuccine, so I used whole wheat fettuccine in its place. As many suggested, I sauteed the vegetables first -- 1/2 cup finely diced onion, 2 stalks finely diced celery, 2 teaspoons minced garlic, and 1/2 cup frozen peas. I omitted the mushrooms, as a personal preference. When the onions were translucent, I dumped them into a bowl, and started on the roux. Instead of using milk in addition to the salmon "broth," I used half and half. I was out of white wine, Parmesan, parsley, and dill -- so I left those out. I salted and peppered to taste, then added about 3/4 teaspoon red pepper flakes. I added the salmon and the veggies, mixed to combined, and served over the pasta. It was a HUGE hit. My husband and kids all thought they wouldn't like it, but they all ended up having THIRDS. I will definitely make this again!!!

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Reviewer:

Jodi

Cooking Level: Intermediate

Reviewed: Feb. 7, 2012

Pretty good. I tasted the sauce as I went so added some seasoning to brighten the flavor up. I made it as a standard roux and had no problem. Served mine over toast...yum. Added peas also. An easy dinner I will make again. The kids really liked it.

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Reviewer:

Hazelmae

Cooking Level: Expert

Reviewed: Sep. 4, 2011

This is a good start. I took other reviewer's advice and tweeked it a bit. Sauteed the onions in butter, added the flour for the roux base. Eliminated the mushrooms (per family), added milk and wine, brought to a boil. In the meantime, baked salmon filets w lemon, butter, and dill. Added filets and pan juices to the thickened sauce. At that point I decided it needed a litle kick so added some seasoned salt and Emirl's Salmon Seasoning. Used asiago to top pasta and sauce. Served a family of 5 to rave reviews. My p

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Reviewer:

em one

Reviewed: Jan. 21, 2011

Liked this a lot, BUT it did not need 1/4 cup of flour! I slowly added it (mixed and tasted) and it thickened up with less than 1/8 cup. I also used fresh salmon that I pan fried in the butter, onions, garlic, dill and pepper. I then added the mushrooms and continued to cook. I just used regular penne pasta and added fresh spinach leaves to the sauce for the last 2 mins of cooking. It was a great dish, even my husband went back for seconds - that's a win in my book.

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Reviewer:

Teblu1

Reviewed: Sep. 5, 2010

This was pretty bland. I even thought I did things to liven it up a bit. I used fresh salmon (a pound) and added green peppers, sweet sherry instead of the white wine, and fresh basil. I'm considering mixing in some garlic and more fresh herbs just to make the leftovers more exciting. Not that it was bad by any means, just mediocre. Sorry Christy.

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Reviewer:

Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

Reviewed: Jun. 2, 2010

This recipe turned out lovely. I made a couple of reader-suggested alterations. I was too lazy to make roux so I used a can of cream of mushroom soup. My big mistake was using a little soy milk with it...DON'T DO WHAT I DID!! I thought that I had ruined it for a second. I added a little soy sauce and sour cream to take the sweet edge off, and thank goodness it worked. Had some fresh dill, and spooned the mixture over garden rotini(Wacky Mac). It was delicious and looked pretty as well.

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Reviewer:

3TreeTea

Living In: Seattle, Washington, USA

Reviewed: Jan. 30, 2010

I followed this recipe to the letter and both my husband and I were very pleased! Easy to make, although it does have a lot of ingredients. The only "complaint" I would make with this one is that although it's supposed to serve three we got more like six generous portions! Next time I'll halve it if it's just for the two of us. Will definitely make this one again!

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Reviewer:

Marcy

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Dec. 12, 2008

Deeeelicious! I made it as the recipe said...except I'm kinda tired of dill so I used fresh garlic and a Tablespoon of lemon juice istead. My whole family loved it, even my little ones.

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Reviewer:

Cindy K.

Cooking Level: Expert

Living In: Sterling Heights, Michigan, USA

Reviewed: Jul. 17, 2008

I loved it and thought it presented very well. I simplified the making of the white sauce (same ingredients) as another user did, I used smoked salmon (reduce salt if you use!) my husband did not care much for it. Will try again with fresh. Also the only vegetable i really had on hand was spinach which was fantastic (since i only had egg fettuccine anyway lol)

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