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Reviewed: May 11, 2008

This salmon was delicious! I also couldn't find porcini mushrooms, so I also used regualar ones, and it was still really good. I used fat-free half and half, too. The sauce turned out great, but I agreee that you could get away with about half as much, but you can save the extra and put it on just about anything-it's that good! this is a real restaurant quality meal, although it is a bit expensive (the salmon, saffron, special mushrooms). Great for a special occasion.

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jukie

	Cooking Level: Intermediate Home Town: Marathon, Wisconsin, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Apr. 21, 2008

This turned out good. It is not too spicy, and the sauce was also good on asparagus and potatoes. It does make a lot, so that's what I used the extra for. I used regular white button mushrooms instead of porcini, as well.

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AUWILLIA


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Reviewed: Mar. 12, 2008

I halved the recipe and had lots! It was wonderful and will definitely serve again. Rave reviews from the guests.

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susan


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Reviewed: Feb. 24, 2008

The flavours in this dish went together wonderfully - I was scared that with so many ingredients in the sauce it would be a little overwhelming, but everything was very balanced. My only suggested variation (which I found very successful) is to set aside half the sauce once finished, then puree the other half in a blender, then combine the two back together. Gives a little more of a variated texture. All in all, an excellent dish I will make again!

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CanadianFoodie83

	Cooking Level: Intermediate Home Town: Toronto, Ontario, Canada Living In: Guelph, Ontario, Canada
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Reviewed: Sep. 2, 2007

absolutely delicious, I would change a few things though: 1. perhaps half the sauce because it makes a lot or make it into chowder the next day! 2. couldn't find porchini mushrooms so we used regular mushrooms along with portabella which worked well. 3. use half and half or whole milk instead of heavy cream, you won't notice the big loss of fat :) 4. cut chicken broth and use as much chicken broth as cream to allow more thickening. overall awesome recipe!

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somecoolguy


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Seared Salmon with Indian-Inspired Cream Sauce

Reviewer:

jukie

Reviewer:

AUWILLIA

Reviewer:

susan

Reviewer:

CanadianFoodie83

Reviewer:

somecoolguy