Reviewed: Nov. 7, 2007

My husband, three-year-old daughter and I really loved this dish. It has such great flavor and is super easy to prepare. I gave it five stars because it was great the day I made it, but even better reheated the next day. Next time, I'll make a double batch to have plenty of left overs. Also, I followed the recipe almost exactly. I just used brown rice instead of long-grain white and also added a bit of extra parmesan (just because I love cheese:)

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rachel

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Reviewed: Oct. 29, 2007

This recipe was delicious my family just loved it. Thank you

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Sonia

Cooking Level: Intermediate

Living In: Monterey Park, California, USA

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Reviewed: Oct. 11, 2007

Very easy and rasty. The seasoning with the taste of the salmon was a big success in our household

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Dani

Cooking Level: Intermediate

Living In: Powhatan, Virginia, USA

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Reviewed: Oct. 4, 2007

Great recipe, easy and quick to make. I didn't have any brown rice on hand so I used whole wheat rigatoni instead. Turned out really well and would make again. Great way to get fish in your diet

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Peekay

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Reviewed: Sep. 30, 2007

Very light and fresh tasting. Wonderful blend of flavors. Loved it!

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loves2cook

Cooking Level: Intermediate

Home Town: Durant, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Sep. 24, 2007

Super yummy way to cook salmon. I served it over whole wheat pasta and left out the final sauce topping and it still tasted great.

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JENNerAsian

Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 28, 2007

Amazing! This had a great blend of flavors and cooked the salmon beautifully (even without the butter). I also paired the dish with zuchinni instead of rice. Thanks for the recipe!

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K.Glavin

Living In: Trumbull, Connecticut, USA

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Reviewed: Aug. 27, 2007

Brace yourselves, fresh fish lovers. I actually used a can of salmon for this recipe. I took out the big bones and skin and was careful not to stir too much. I wanted a few chunks. It was so simple because I threw everything in my electric skillet at once. I added some capers as one other reviewer did. Excellent with tomatoes from my garden. My 5 year old daughter loved it! I'm making a double batch from now on.

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Karen W

Cooking Level: Expert

Home Town: Dorchester, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Aug. 19, 2007

This has become one of my favorite recipes. Everyone who has tried it has lovvvvved it. . . and that includes my extremely finicky 8 year old. She is the most difficult person in the world to please and she absolutely loves this dish. Thanks for the great recipe!!!

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MSMARI4

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Reviewed: Aug. 7, 2007

This recipe has great flavor. To make it even tastier and healthier, try serving it over quinoa instead of rice. To make the quinoa, just melt a tablespoon of butter in a saucepan and add one cup of quinoa (make sure you bought drained quinoa). Simmer stirring it around for about five minutes. Add 2 cups of chicken broth (or water) and bring it to a boil. Cover and simmer until all of the liquid is incorporated. Quinoa has a wonderful flavor that just adds so much to this dish.

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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Aug. 3, 2007

This was really good, and Roy commentedthat it was very good.

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Lisa

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Reviewed: Jul. 22, 2007

i tried this years ago, and it remains a family favorite. It is adaptable to other types of fish..such as tilapia.

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k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Jul. 13, 2007

Wonderful salmon dish! I grilled the salmon and put the sauce over it, but I am sure it would have better picked up the tomato flavor if it had been cooked in the sauce. I just wasn't in the mood for salmon chunks. I did up the amount of hot sauce a bit. Served with brown rice and asparagus, this was a simple and delicious meal.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 3, 2007

I strongly dislike salmon but my husband loves it so I cook it for him. I was tired of the same old baked filet so I tried this recipe and WOW!!! I even ate it and now my husband wants it once a week! Thanks for the tasty dish!

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geminionthefly

Cooking Level: Expert

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Reviewed: Jun. 21, 2007

I sprinkled garlic, rosemary and dill on the salmon while I cooked it in the oil. Added a dash of lemon juice as it was cooking. Also added chopped onions. Then I added some white wine to the sauce. Served it over penne pasta. It was very good. Thanks!

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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Jun. 15, 2007

I was surprised at how good this was. Didn't have dill or garlic oil, so used thyme and olive oil instead and it was fantastic.

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Kara F.

Cooking Level: Expert

Living In: Longview, Washington, USA

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Reviewed: Jun. 4, 2007

I thought this was an excellent dish! I added a little cilantro to the spices used to season the salmon. Delicious!

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Denise

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Reviewed: Jun. 4, 2007

Great with mixed heirloom tomatoes & brown rice.

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heidi

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Reviewed: May 4, 2007

This is soooo good. The ingrediants seemed a little wierd...but I am glad I trusted the reviews and gave it a shot! My only suggestion would be to use fresh dill and triple the amount...brings out that wonderful herb freshness and really compliments the salmon. I will be making this frequently.

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BoxerMom

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Reviewed: Apr. 18, 2007

This recipe was not for me! My boyfriend and I agreed it was too bland! However, I added a little too much salmon, which bombarded all the other herbs and spices! It just seems like there is something that should be added for a twist or tang! I will try again and play around with spices!

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Lexie1026

Cooking Level: Intermediate

Home Town: Elkins, West Virginia, USA

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Salmon with Tomatoes

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