I just made and consumed this! It was quite good and my husband liked it, but it lacked zip and the sauce was thick even though I took the flour down to two tablespoons. To give it a better texture, I added some more wine to the sauce after thickening. Next time, I would increase the dijon to two tablespoons. The sour cream was a nice touch and seemed to flavour the salmon a bit. To add some presentation, you can always add a bit of dill weed after you have distributed the sauce over the salmon pieces (my husband remarked how pretty the fillets looked coming out of the oven, but that gets covered up with sauce. All in all, it was a nice break from the way I usually cook salmon, so this recipe is a keeper.
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I just made and consumed this! It was quite good and my husband liked it, but it lacked zip...