Reviewed: Mar. 26, 2013

I served this over a mixed rice and it was simply amazing. Fairly quick and easy and very, very tasty. I can already tell this will become a favorite for us. I had to make a few minor changes based on what I had in the house. I didn't have celery so I put in some diced red bell pepper instead. As far as the fennel goes, I used every part of it - the bulb, stems, and fronds. Like other reviewers, I also added in much more curry powder, probably about 1 Tbs total. Also, I didn't have saffron so that was left out.

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Reviewer:

Norma Lee Wright 90

Reviewed: Dec. 30, 2012

This was just ok for me. The only change I made was halving the broth to allow for a thicker sauce. It seemed to be lacking flavor. I think I would have prefered more spices in addition to the curry powder.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: Nov. 26, 2012

Interesting combination, yet it works! We had a lot of mushrooms and celery so added about 3x the amount and so ended up with less liquid in the sauce but the taste was still great! Will consider making again...

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Reviewer:

kimbopumpkin

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Jul. 31, 2010

This recipe was amazing! It was super easy, and extremely tasty. The sauce was incredible! Next time, I will cook the vegetables down a little more so they are more tender. Absolutely fantastic! Thanks for sharing!

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Reviewer:

Namooofin

Cooking Level: Intermediate

Reviewed: Jan. 9, 2010

Very good dinner. The saffron and curry combination in the sauce gave it a really delicate flavor and turned it a pretty yellow color. I roasted my salmon at 400 degrees for about 15 minutes, since I prefer roasted salmon to seared.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Aug. 19, 2009

This was amazing!! I served over shrimp instead of salmon all over angel hair. Such a rich and unique taste. Way to change up dinner time. It was something I would imagine I could only get at a restaurant! Sooooo good and super impressive! Thanks for sharing!

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Reviewer:

Lyka

Cooking Level: Intermediate

Reviewed: Jan. 29, 2009

I made this for my husband and friends and they RAVED about the taste! However, the sauce was quite watery so I'd recommend adding a little cornstarch to thicken it up. The following morning we thickened up the leftover sauce and added it to scrambled eggs. FABULOUS!!! Thanks for the great recipe!

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Reviewer:

yamlover

Cooking Level: Beginning

Reviewed: Nov. 18, 2008

Very good. I added a little lemon juice at the end to brighten it up a little. I also used half milk and half cream. I think I did end up needing to thicken the sauce a little with a cornstarch slurry.

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Reviewer:

COOKIN LADY

Cooking Level: Expert

Reviewed: Nov. 9, 2008

I have done many great salmon recipes with different flavors. I made this one last night for a romantic dinner with my wife. This recipe has the taste of "Romance". Some recipes are good for whenever you are in the mood for them. But this one, in my opinion, is for those romantic nights. I halfed the recipe and used two Salmon portions, and there was plenty of sauce. I noticed nothing was mentioned about sides by the recipe, or by members who left reviews. I decide to do a side of medium white rice, and some baby carrots cooked with butter, salt, and pepper. The sauce was great with the rice. This is also a good recipe to share wine with. All in all, I loved this recipe. Oh, and some people had problems finding the porcini mushrooms. I did also, I think they may be seasonal. But I did find them at the grocery store in the produce section package in a dried form. All you have to do is soak them in boiling water for a few minutes, and they are good to go. hope that helps.

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Reviewer:

Romancingthewife

Reviewed: Oct. 17, 2008

Woah, this was good. I wish I'd left out the celery though - just didn't seem to go with the other flavors too well. Apart from upping the amount of curry powder (I used some pretty spicy Madras Curry powder) and adding some dried curry leaves, I made this pretty much as written. Turned out very rich and flavorful. It would work great with chicken and/or shrimp, I think. Thanks!

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7 users found this review helpful