Reviewed: Oct. 9, 2009

SERVING: We used this recipe with Canadian smoked sockeye salmon (lox style)and served with linguine. It turned out great, with salmon in every bite! ADJUSTMENT: We added fresh lemon juice and some salt to finely chopped fresh tomatoes and parsley, and served it on top of the hot pasta. It looked beautiful and the lemon went well with the salmon and the sauce. FREEZING NOTE: We froze the leftovers and it reheated wonderfully, as the sauce did not seperate on heating, as most cream sauces do.

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manisha

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Reviewed: Aug. 30, 2009

A bit rich for our taste. I made a roux and used milk instead of the heavy cream. I really like the tomatoes with the parsley and smoked salmon. Great combo.

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Shoe

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 1, 2009

Very easy to make. My family loved it.

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Marian

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Reviewed: Apr. 22, 2009

Pretty easy & great tasting

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A Jimenez

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Reviewed: Mar. 25, 2009

i added chopped asparagus and a handful of baby spinach to add some more color, flavor and nutrition. i'm not a big fan of salmon, but my fiancé LOVED it (he adores salmon)!

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artgrrl

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 22, 2009

this was sooo yummy! definitely has a strong salmon favor, but it is wonderful if you love fish!

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amyb.bwandc

Cooking Level: Beginning

Home Town: Huntsville, Alabama, USA

Living In: Columbia, Tennessee, USA

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Reviewed: Jan. 19, 2009

This is a great recipe! My boyfriend and I made it and ate it within his 30 minute work break. It was fast and awesomely delicious. We did have to add a couple of tablespoons of flour to thicken the sauce even though we continuously stirred in the gradual heavy cream. We also ate this with bowtie pasta instead. :)

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Teresa

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

This was great. served with spaghetti. Like others, I too omitted the tomatos only because my crowd was hungry. I also doubled the recipe. Thankfully, there are left overs. It was a big hit with everyone. Thanks for a wonderful recipe Jennifer!

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chopin4-2

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 3, 2008

This recipe was yummy but a bit bland. Added some garlic and creole seasoning to it which bumped it up to 4 stars for me.

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Mandie

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Reviewed: Oct. 18, 2008

Ive never made any kind of Alfredo sauce before so I was kind of worried about what it would taste like. I shouldnt of worried this was GREAT! I was almost full by the time I had dinner done because I couldnt keep my spoon out of the sauce!

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Cammie

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Reviewed: Sep. 23, 2008

Wooooooooo! This recipe tastes like it came from a four star eatery! The creamy blend of the delectable sauce, combined with the delicate smoked salmon (I prefer Publix Nova Salmon) make for treat that's great to eat! The creator of the delicacy not only made my immediate family happy.....but even friends who joined us for a meal. Thanks so much! Post more!

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Jordansdreammeal

Cooking Level: Expert

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Reviewed: Feb. 23, 2008

This was amazing! I didn't add the tomato because I didn't feel it was necessary with the abundant flavor of the smoked salmon and parmesan cheese. I used St.Mary's oven smoked Atlantic salmon fillets.

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Wendy

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Reviewed: Jan. 20, 2008

I made this using a 3 oz package of smoked salmon from the grocery store. It still turned out fantastic. I was a little worried because I wasn't sure how long it would take for the sauce to thicken, but it did eventually. Thanks!

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Sandra G.

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Reviewed: Dec. 31, 2007

This is a great dish - fantastic taste and good enough for company dinners. The first time I made it I overcooked it trying to thicken the sauce - the sauce is not very thick even when using heavy whipping cream, however when tossed with pasta it's ok - keeps it from being too rich. Be careful not to overcook after adding the diced tomatoes as the skins come off.

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michelleinnh

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Reviewed: Nov. 16, 2007

I made this for my husband last night and he loved it. Something different and something easy to make.

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KRISTAN27

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Reviewed: Nov. 13, 2007

Dish was good. Was very similar to tuna casserole. Infact I think dish would have been better had it been prepared as instructed but placed in baking dish and topped with crackers or bread crumbs and cheese. Then baked for 30 or so at 350. Until top was brown and cheese melted

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