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

Supporting Member (Click to learn more about Supporting Membership)

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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Reviewer:

DaJoy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Far Rockaway, New York, USA

Reviewed: Nov. 28, 2007

This was very tasty. I used shallots in place of the onions for a milder flavor and some fresh minced garlic. Made a roux as suggested by others and it all was very simple to prepare. I also added a few dashes of lemon pepper. Next time I make this I think I would use fresh salmon because the sauce is really impressive on it’s own and I think the packaged salmon takes a little something away from it.

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Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Mar. 20, 2007

While we found the recipe acceptable, it wasn't anything to rave about. We didn't have any white wine, so I used sake, but otherwise followed the recipe. I found the pasta sauceto be far too thick and would add next flour if I ever made the recipe again.

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