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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: Halifax, Nova Scotia, 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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Reviewed: Sep. 10, 2007

This was fabulous! It was so good that I made it Friday night for a small dinner party and again on Sunday for Grandparents Day. All guests just about licked their plates! The only changes I made was using chicken stock, skinning the salmon, and cutting it into individual portions rather than cutting it into chunks. I also toasted some pine nuts and sprinkled on the finished dish.

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Reviewer:

pringle338


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Reviewed: Sep. 5, 2007

Delicious! My husband and I loved this meal! I didn't cut the fish into chunks, but left them whole on top of the rice, smothered in pesto, and the fish cooked beautifully! This is an easy dish that satifies.

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Desiree


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Reviewed: Aug. 23, 2007

I thought this recipe was "ok". I would have given it 3 stars if my husband didn't like it so much. The pesto gives it a surprising amount of flavor and it tastes fine made with brown rice. Pretty simple to make. But not an attractive dish you'd serve to dinner guests though!

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KC192

	Cooking Level: Intermediate Living In: Tulsa, Oklahoma, USA
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Reviewed: Jul. 12, 2005

I wanted to like this. I really did. It just didn't "grab" me. I absolutely love pesto, but this needed something else, too.

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BOOKMARKER

	Cooking Level: Intermediate
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Reviewed: Jun. 2, 2005

This turned out quite good. The Baked pesto flavor was delicious.

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BISODER

	Cooking Level: Expert Home Town: Budd Lake, New Jersey, USA Living In: Frisco, Colorado, USA
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Reviewed: Apr. 7, 2004

This recipe is wonderful! The pesto sauce is very creamy, but not too rich. We love it!

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ALUPKG

	Cooking Level: Intermediate Home Town: Freehold, New Jersey, USA Living In: Atlanta, Georgia, USA
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Reviewed: Sep. 20, 2003

This is a wonderful, easy recipe that was delicious! I added a little garlic!! And used chicken broth instead of fish stock.

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9 users found this review helpful

Reviewer:

Laura Lee


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