Reviewed: Dec. 30, 2005

I made this for a dinner party the other night and everyone loved it. It is incredibly easy to make and flexible - I added more olives and tomatoes

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Reviewer:

AnneS

Reviewed: Mar. 15, 2005

I made the vinaigrette part for a salad. I didn't use the sun-dried tomatoes, but added some parmesan and a little splenda to taste. Pretty good for a lo-cal salad dressing. Next time I think I will omit the lemon juice though, because it was a bit tart (hense the splenda), but then again it wasn't meant to be a salad dressing. Also, rinse the capers! They are very briny!

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Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

Reviewed: Nov. 30, 2004

My husband liked this recipe but I didn't really care for it.

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Reviewer:

Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

Reviewed: Oct. 2, 2004

A really good recipe and easy to make. You can prepare the marinade ahead of time and it makes the evening cooking easy.

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Reviewer:

MR.6SIGMA

Reviewed: Aug. 11, 2004

Wow! Very easy to make and it was a hit with my husband! I baked the salmon for about 15 minutes in the marinade and then removed the salmon from the marinade and baked it another 10 minutes on a baking sheet.

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4 users found this review helpful