Reviewed: Mar. 23, 2005

I was not to terribly impressed. Once it was all made it kind of tasted like tuna fish casserole on noodles. Not overly impressive.

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Reviewer:

AARONS COOK

Reviewed: Jan. 28, 2005

I gotta tell you, this was great and pretty quick. The directions are fine and I've got to appreciate someone who doesn't feel the need to be long-winded. (ahem) that being said I'll tell you the changes I made to it, just because I had the richer stuff available. I broiled my fresh salmon with minimal seasoning, lemon-lime pepper and garlic powder + olive oil. I made the roux as suggested with onions and mushrooms in pan, it worked fine because there wasn't a liquid in there yet. Once the flour was toasted up pretty well I used a cup of half & half and the rest of the liquid was made up with pasta water. I added a few shakes of the lemon-lime pepper to the sauce as well. A little white wine as suggested and a handful of frozen peas as suggested by someone else and it was done. I tossed the pasta in the sauce and served the salmon on top. I saved all the garnish since it was just myself and young daughter eating and it was delish!! I will definitely make again.

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Reviewer:

onassis75

Cooking Level: Expert

Home Town: Rome, Georgia, USA

Living In: Murfreesboro, Tennessee, USA

Reviewed: Jan. 27, 2005

This was a good, quick and tasty dinner. I didn't measure everything exact, just eyeballed it. and i did add garlic to the veggies as they were cooking. but definitely a good meal!

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Reviewer:

Purplelgs

Reviewed: Dec. 2, 2004

This was an excellent dinner. Needed a little something to pick it up--I added lemon juice--maybe some lemon pepper or chili powder would be good additions. People who said the instructions don't work, or that this isn't how you make a roux--lighten up! You can make a roux with veggies in it--I do it all the time for soup!

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4 users found this review helpful

Reviewer:

JULIEKID

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Coralville, Iowa, USA

Reviewed: Oct. 24, 2004

I did use fresh salmon instead of canned, so instead of adding salmon juice from the can I added a little extra water...This has to be one the the best Salmon and Pasta Dinners I have ever cooked... everyone that I served it to loves it ... It is a must try at least once!!!!

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Reviewer:

SMILEYCHELLE

Reviewed: Apr. 9, 2004

I added the lemon pepper and some fresh garlic as suggested. I also added about 10 oz of frozen peas and carrots when sauteing the onion. We all really liked this, and my four-year old ate it plain on the side. Thanks!

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7 users found this review helpful

Reviewer:

TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

Reviewed: Mar. 14, 2004

If you understand the fundamentals of a roux, this dish will turn out gorgeous. Fresh salmon baked with butter and lemons sends this dish over the top. Add the remaining lemon and butter to the sauce (when you add the milk). Heavenly!

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Reviewer:

JENNIFERW

Reviewed: Jan. 15, 2004

Really delicious! We added crushed garlic to the sauteed veggies, substituted soy milk for the milk and olive oil for the butter, skipped the white wine, and added 10 oz of spinach and a dash of paprika. It was great... and sustentacular!

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Reviewer:

BandE

Reviewed: Nov. 25, 2003

WOW! REALLY good although I tweaked it a bit. I added a little bit of lemon pepper to the sauce and cut the salmon into very small chunks and cooked the sauce on low with the salmon in it. The sauce was very thick and creamy and the salmon wasnt all chunky (I dont like it like that). I used multi-colour fusilli instead of the green fettucini. I also substituted water for the white wine as I didnt have any. Will definatlely make again! Thanks for sharing!

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Reviewer:

Nadia

Reviewed: Aug. 28, 2003

Yes..the way the recipe is worded is a little off, but I did understand it, and it was quite delicious. I added a frozen vegetable mix, that included french green beans, mushrooms, onions, and broccoli, plus a few fresh mushrooms. That gave it a little extra goodness. It reminded me something of a rich man's tuna noodle casserole.

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