Reviewed: Aug. 12, 2009

This was fantastic and the red wine really makes it. I lightened this up significantly by using fat free half and half and whole wheat pasta. However, I found that you lose an additional 30 calories per serving if you swap out 1/4 cup of the red wine for chicken broth. I will try that next and hope that there is enough of the flavor from the red wine to carry the dish. I also increased the prawns to 6, cut them in half and tossed them in with the salmon. My kids even liked this!!

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cookin_pdn

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Reviewed: Feb. 15, 2009

I used white wine instead of red, and added a splash of fresh lemon juice on the salmon. I only had frozen cooked shrimp, it was okay. At the end, I added fresh spinach and some pine nuts. We enjoyed it; the recipe was light unlike some pasta dishes with cream sauce. My husband said this is a keeper!

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Farriswheel

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Reviewed: Aug. 11, 2008

I omotted the tarragon as I can't stand it. Apart from adding a little more Parmesan, I made this pretty much as written. Turned out great. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

This is probably one of the most unappetizing recipes I have tried of late. It had a really strange taste and the sauce was bland and rather scant. Definitely taking this off my list.

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DarKerRaven

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 28, 2008

I followed this recipe almost exact, & everyone thought it was delicious, also was easy to make.

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Renae Zechner

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Reviewed: Feb. 17, 2008

We actually used soymilk instead of cream & it was still tasty! Maybe it's 5 stars w/the cream.

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rebeccag

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Reviewed: Oct. 6, 2007

This tasted really wonderful - but, the prawns are really unnecessary and the combination red wine/salmon made for a really unappetizing PURPLE sauce. The sauce would not thicken so I had to use a thickener. I would make this again but use a chablis or white wine rather than the red and certainly add maore mushrooms. Tasted great - looked bad.

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JSALDIN

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Reviewed: Jul. 10, 2007

I used blush wine, snow peas instead of asparagus and fromage frais instead of cream and it was just as delicious.

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Judith

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Reviewed: Oct. 13, 2006

This was a fairly easy recipe that ended up tasting great! Next time I will try using a bit more garlic a serve the salmon on the side, rather than mixing it in.

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