Reviewed: Jan. 8, 2012

This recipe almost worked. We will try it again, but with these variations. First, hold the sauce until plating. In step 2, I had a perfect sauce that was ready to serve. Sauteing the fish took approx 15 minutes for one inch thick pieces. Step 3 said to cook fish in the sauce. This extra time and heat destroyed the sauce- curdled and separated it. Next time, ladle the sauce on after the fish has been plated. Second, I used butter where called for, but only half the amount. No problems. Last, I substituted 1 cup of 2% milk for the 1/2 c cream and 1/2 c milk. Sauce still thickened up while whisking- looked great.

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Reviewer:

WeekendJeeper

Reviewed: Sep. 13, 2011

Great Recipe!! I cooked this for my wife and I and it was very tasty, the salmon wasn't overcooked, and it really gave it a lemony, capers sort of taste. the only I changed was the cooking time on the Salmon from 8 minutes to about 10 to 12 minutes to get it really cooked without over drying it. Also, I was suggest lowering the heat on the sauce to let it really simmer and thicken.

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Reviewer:

Ministerbush

Reviewed: Aug. 18, 2011

Excellant recipe! I just finished eating and it was fantastic. I served the dish with a side of falafel and tzatziki, which complimented it well. It takes a bit longer than 45 minutes if you want a nice thick sauce, but it's well worth the effort.

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Reviewer:

domi.lontano

Reviewed: Jul. 23, 2011

We tried this tonight and it was very good. I used only 2 tblsp butter to saute the garlic (no shallots) and used fat free evaporated milk instead of the heavy cream/milk. I then used corn starch to thicken as mentioned. I used this over tilapia and baked it. It was very good. Next time I will either add capers or dijon to give it a little zing. The evaporated milk sweetens it up quite a bit. I loved it though and can't wait to make it again!

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Reviewer:

BetyourBuck

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jun. 13, 2011

I eat salmon because it is good for me but it isn't my favorite. I have one way that I "like" it but that can get boring so I tried this recipe. It was wonderful! Since I am aware that our body needs plenty of GOOD fat, my butter is from grass fed cows and I do use raw milk and raw cream. I gloried in the fat amount called for as I know that it is so good for a healthy body. I do know that the cooking would have changed the cream to not being healthy so I used coconut cream. The whole thing was wonderful! Thanks for a great recipe. And just in case anyone is curious.... I don't gain an ounce from eating freely of the high fats because they are not "ruined" with grains, hormones & antibiotics being fed to the cattle etc. Also, I am not one who has a "thin" metabolism. I have fought weight all my life until I learned about eating whole, real foods..... including butter, bacon, lard, etc. :-)

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Reviewer:

D.C.

Reviewed: Jun. 10, 2011

An absolute favorite for our family! My 6 year old son asked for a second helping! The salmon was even better the next day.

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Reviewer:

Anna

Reviewed: Mar. 16, 2011

Perfect sauce! I added a bit more lemon, just because I like the tartness. I didn't have heavy cream, so I added a full cup of half & half and then some cream cheese to thicken it up and add some "fat" flavor. DELICIOUS!

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Reviewer:

Allison Newman

Reviewed: Jan. 1, 2011

Delicious! Had to use a cornstarch/milk mix to thicken sauce, but have made this several times and love it over white rice with a salad!

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Reviewer:

PAMFOUTCH

Reviewed: Oct. 13, 2010

The only reason this doesn't get five stars is because there's WAY too much butter. I used 2 tablespoons to saute the garlic (I didn't have shallots on hand), and that was it. I seasoned the fish as described, but my boyfriend and I decided to grill it instead of cooking it in the oven. I also used chicken broth instead of white wine because I live in a dry county. It was creamy, flavorful, and will definitely become a staple in our recipe box. Yum!

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Reviewer:

Jenn

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Aug. 24, 2010

I also cut back on the butter (by about 7 tbsp)and used Haddock instead of Salmon- baked the haddock in lemon juice and used the sauce as a drizzle. I also traded the shallot for minced garlic fried up in a little cooking spray. Aside from the minor changes, everything was PERFECT. My husband raves about this meal. It tastes like something you'd order at a good restaraunt

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