Reviewed: Oct. 7, 2009

This is a tasty but mild recipe. Very good if planning other activities for the evening. Used brown rice and skinless salmon filets. Very easy if you don't have to make the pesto.

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Patty Wiley

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Reviewed: Sep. 7, 2009

I loved how easy this was to prepare. You don't have to sit right next to the stove after the salmon is added. I did think the pesto was a little strong with the Salmon.

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Tina B

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Reviewed: Jul. 14, 2009

delicious. fast and easy. As most reviewers, I too modified the recipe a little. Vegetable stock instead of fish stock..( i need a little time to learn to make stocks,and plan menus out ahead instead of buy and try) Walla Walla sweet onions instead of shallots. Other than that, I followed the recipe. I left the pan somewhat unattended that last 20-25 minutes and ended with scorched bottom. Not a problem, it scraped clean and every morsel was eaten and enjoyed. Definately going into my recipe box. Both my wife and picky eating young adult daughter enjoyed it too.

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jgadamski

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Reviewed: Apr. 26, 2009

sub. oyster/clam juice with 2T veg. bullion for fish stock. Very Easy and very tasty!!!!

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Melanie

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Reviewed: Apr. 4, 2009

This recipe is very delicious and also a great way to use up left-over rice - the stock and wine make it perfectly moisty again. I used a can of pink salmon instead of fresh salmon and it was just as delicious! My boyfriend couldn't hold back eating some of the salmon-pesto mix even before the rice was ready! Because I didn't have any fish stock I used chicken broth instead which turned out very tasty. I will definitely make this one again! Thanks for sharing this recipe!

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High_Noon

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Reviewed: Mar. 24, 2009

My husband and I love pesto, so this was a great recipe. The pesto got absorbed into the salmon, and it was so delicious! I served it over some rice. It was superb! Thanks for the great recipe!

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kpainter

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Reviewed: Feb. 5, 2009

Excellent flavor in my opinion. I substituted chicken broth for fish broth and white wine. It was a little on the "wet" side. Next time I'll use a little less liquid. We used silver salmon we caught last summer and the entire family really enjoyed it!

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SNOSHOE

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Reviewed: Jan. 9, 2009

Easy! This recipe was very easy...I didn't have white wine so I used extra dry Vermouth. I cut the recipe in 1/2 for two people with left overs. I left my fillet as one big piece and sprinkled Parm over the top before serving. Try it, it's a great weeknight meal.

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Rushlove

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Reviewed: Dec. 24, 2008

This was delicious. Everyone loves it. I have made it 5-6 times already. I cut the wine in half and used scallions instead of shallots. This is by far the BEST recipe I have used on this site so far. I love many of the recipes but this is Number 1 right now.

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Kevin

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Reviewed: Oct. 18, 2008

My husband and I were pleasantly surprised by this. The pesto flavor goes extremely well with the salmon, and I loved that this is a one pot meal. The wine was a bit strong for us, so next time I'll probably just use chicken stock. Or if I can actually find it I'll use fish stock.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Oct. 10, 2008

The rice is so good, all infused with the flavor of the wine and the salmon/pesto. I don't like my food very salty at all, though, so next time I think I will add only 1/4 cup of pesto (or maybe my pesto was saltier than normal?). Also, I'd keep my salmon fillet in one piece, not cubed. Other than that, this was super easy and convenient and yummy!

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kyoooootie

Cooking Level: Expert

Home Town: Fort Lee, New Jersey, USA

Living In: Hamden, Connecticut, USA

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Reviewed: Oct. 8, 2008

My husband loved it but I wasn't too thrilled with it, I will definetly make it again - for my husband.

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Sweetooth

Cooking Level: Intermediate

Home Town: Morgan Hill, California, USA

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Reviewed: Oct. 2, 2008

I love this method for cooking salmon! I did feel though that it was lacking a little flavor. I think the rice is just a bit bland and maybe could use a little something. I subbed chicken broth for the fish broth and also sprinkled a little parmesan on top when almost finished cooking as another reviewer suggested. I also recommend skinning the salmon. It was good but not great. Maybe next time I'll try rice with a seasoning packet in place of the plain white rice.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 2, 2008

I followed the other reviews and substituted fish stock for chicken and added plenty of fresh garlic and was very happy with the outcome. Made only last week and plan to make again soon. Very delicious and a nice change from typical grilled salmon. Thanks for the great recipe!

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J

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Reviewed: Mar. 13, 2008

This was great! I used Chicken stock instead of Fish and added some parmesan cheese at the end. So delicious, will make this again!

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RCC

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Reviewed: Jan. 18, 2008

This is a great recipe, I omitted the wine and used chicken stock instead of fish. My mistake was to use brown rice, it takes an age to cook but it was worth it in the end.

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KimB

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 31, 2007

I made this recipe for Christmas dinner and my parents loved it! I cut the fish amount by half and was still very satisfied with how it turned out. I found that the seafood broth gave the rice a good flavor that wasn't as fishy tasting as I'd thought it would be. I will definitely be making this recipe again.

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Covenant Cook

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2007

followed the directions exactly and was great

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Sweets in the nude

Living In: Santa Cruz, California, USA

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Reviewed: Oct. 31, 2007

This was so good and so easy to make. I made a couple changes. I didn't have any shallots so I cut up some onion and added a little garlic. I used chicken stock instead of fish stock. Fish stock sounded nasty and I've never even seen it sold before. I used salmon filets that I did not cut up. I'm not sure why some people commented it didn't look very nice. We thought it looked fine and tasted even better!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Oct. 18, 2007

I used low sodium chicken stock instead of fish stock and added grated parmesan to replace some of the salt that was lost. I liked the flavors of the dish but it looked a little bland on the plate.

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SRODRIGU10

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Salmon and Pesto with Rice

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