Nov 04, 2010
Great rice, good salmon. I followed the recipe closely, except for adding a little extra pesto and using chicken stock in place of fish stock as that's what I had. I was worried the rice would be total mush, and it was very soft, but I can't say it was bad - it reminded me of risotto and the flavor was phenomenal, I was suprised that such simple ingredients would produce such great taste. The salmon didn't have nearly as much flavor from the pesto as I thought it would - it basically tasted like... salmon without any added flavors; can't say it's bad, just not what I expected; basically if you have great tasting piece of fish, why mask the taste? Overall, I'll definitely make this again, though I might reduce the liquid by 1/2 of a cup and cooking time by 10 minutes. Also, even though my pesto was salty when I tasted it, the salmon needed more salt, so I'd salt the fish prior to cooking. Overall, definitely a good easy dish to prepare that doesn't require a lot of special ingredients.
—BOGINIA2
