Reviewed: Apr. 18, 2007

Really yummy. I agree with a previous poster, it was quite rich, but the flavors were great - not bland at all, and it barely tasted like salmon - perfect for those who don't like the "fishy" taste. We served it over brown rice. YUM-O!

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alsewell

Cooking Level: Intermediate

Home Town: Bowmanville, Ontario, Canada

Living In: Maricopa, Arizona, USA

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Reviewed: Apr. 12, 2007

OHMIGOD!!! If I could give this 10 I would. It was so good - actually kind of rich - not sure why - but a wonderful alternative to grilled fillets. Hubby took leftovers for lunch the next day and he said it was even better reheated. A keeper for sure!

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BLUEHERON1

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

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Reviewed: Mar. 29, 2007

So Good! I was doubtfull about the Dill and the hot sauce, but those two ingredients tie the whole meal together. I serve it over brown rice with steamed broccoli.

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lola

Cooking Level: Expert

Home Town: Satellite Beach, Florida, USA

Living In: Melbourne, Florida, USA

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Reviewed: Mar. 26, 2007

Yummy, healthy, and quick :-)

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Jess Baker

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Reviewed: Mar. 25, 2007

Very, very good! I didn't have any garlic oil, so I sauteed some garlic in olive oil before I added the salmon (I used 4 - 4oz frozen salmon pieces in he dish). I used 1 can Rotel tomatoes and 1 can petite diced tomatoes instead of fresh. I also used dried parsley instead of fresh. It turned out great! A little spicy but that's from the Rotel tomatoes and I put in more than 4 dashes of hot sauce. I also added a can of no salt, whole kernel corn. I served it over jasmine rice that I cooked with garlic and onion. YUM!!!

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ShannonS

Cooking Level: Expert

Home Town: Orange, Texas, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Mar. 20, 2007

Sorry, my husband and I did not think this receipe was a keeper. With all these ingredients, the taste of the salmon was not there.

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Janie

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Fairway, Kansas, USA

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Reviewed: Mar. 19, 2007

My family loved this. Nice change from basic baked salmon.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Mar. 18, 2007

This recipe is excellent ! My 9 and 10 year old ate every bite on their plate, and salmon would not typically be one of their favorites.

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Cathy

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Reviewed: Mar. 17, 2007

Great salmon recipe. Salmon is not my favorite fish but I am trying to eat more of it because of it's benefits. This recipe did it for me. I kept everything pretty much the same except like many of the reviewers I didn't have garlic oil which was solved easily by adding fresh garlic to my olive oil and I also omitted the butter since I am trying to lose weight. Thanks for sharing.

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Alyce

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Reviewed: Mar. 14, 2007

Really nice salmon dish! Similar to a way I prepare halibut. I used an Alaska sockeye salmon filet sauteed in olive oil that I flavored with fresh minced garlic. Used Frank's hot sauce, but couldn't detect any heat at all, so might up that slightly next time. Served over basmati rice. Love that parmesan/butter mixture! Thanks so much for sharing your recipe, MToussaint!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 14, 2007

I really liked this recipe - I'm on weight watchers, so I left out the butter - my husband said he found it a bit bland, but I didn't.

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Jan the stamper

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Reviewed: Mar. 13, 2007

This was good....but a bit bland so next time I'll probably play around with some extra spices and garlic.

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khanes

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Reviewed: Mar. 13, 2007

This was very good--a nice change from typical baked or grilled salmon. It was saucier than I expected, and I didn't serve it with starch (not because I'm a carbo-phobe, but because I prefer to eat seafood with veggies), but I can see how this would be good over pasta, or even garlic toast for an upscale version of S.O.S.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Mar. 12, 2007

I really didn't expect this recipe to work for ME for some reason, but it sure did! It was wonderful. I used canned tomatoes and didn't have any garlic oil and used olive oil instead (as I read someone else did below). Absolutely delicious, even though my salmon fillets were frozen on not fresh.

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NoRoad

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Reviewed: Mar. 12, 2007

Awesome recipe. We didn't change a thing.

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LJ's Wife

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Reviewed: Mar. 11, 2007

This meal was great! I used olive oil instead of garlic oil and brown rice instead of white rice. I loved it, i will definitely make it again!

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bethlynn

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Reviewed: Mar. 9, 2007

thank you for sharing this very easy and tasty recipe - i agree - it truly deserves a fancier name! i was a bit afraid to flake the salmon in the last part of the recipe so i just left it in cubes but will flake it a bit next time. i didn't have garlic oil but simmered a large smashed clove of garlic in some canola oil before adding the salmon. i didn't have fresh parsley so i used dried. i didn't know what kind of parmesan cheese to use so i bought the type shredded in the bag and then put a little bit of the type you sprinkle over spaghetti. i sprinkled capers over half because only one daughter and i like capers. it's yummy and deeeeelicious and i will definately make it again. next time i will try the canned tomatoes if i don't have any fresh ones.

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iluvpickles

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Makakilo, Hawaii, USA

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Reviewed: Mar. 9, 2007

Very good and super easy!

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Krissy H.

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Reviewed: Mar. 9, 2007

This is a fantastic recipe! I was worried about taking a beautiful piece of fish and preparing it like this but it was wonderful. I did serve it over angel hair pasta, which was great. I feel bad about saying that I "tweaked" the recipe just a bit, but I did. It seemed that the salmon needed just a bit more sauce and so I added about 1/4 cup of dry white wine and about 1/2 cup of heavy cream. It was so delicious! Thank you for sharing the recipe.

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grayhog

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Reviewed: Mar. 8, 2007

Here's a quick update on this dish ... my husband suggested using jumbo prawns instead of salmon (although we love the salmon) ... I tried it yesterday and it's just as tasty. This is a FABULOUS dish! Below is my original review ... I made it last night and I thought my husband was going to pick up the plate to lick off the very last of the sauce! I made just a couple of easy changes ... I used brown rice rather than white, simply because it's a little healthier and I think brown has a better flavor. I used Mexican diced tomatoes since that's all I had, they were spicy and I figured that was what was being called for so what the heck? This dish is good enough for the PICKIEST of in-laws or children, a wonderful recipe for company or a romantic evening at home with your honey. Honest to goodness, this was DEEEE-LICIOUS!

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Nancy Bowman

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Walnut Creek, California, USA

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Salmon with Tomatoes

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