Reviewed: Dec. 30, 2012

Made this for supper tonight with braised salmon instead of smoked salmon,added a little more white wine to thin out the sauce and it was fantastic! Will definetely make this again soon! Very gourmet and will impress your guests.

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Reviewer:

joanne1965

Cooking Level: Intermediate

Home Town: Corner Brook, Newfoundland, Canada

Living In: New Haven, Connecticut, USA

Reviewed: Oct. 11, 2012

I liked this recipe, but I had to change some things. I eliminated the mushrooms as I don't like the taste of them with fish. Another thing I changed was the tomato paste. I used some fresh cherry tomatoes instead and it came out really tasty. An ideal summer recipe!

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Reviewer:

cynthia

Reviewed: Sep. 18, 2012

This was a fabulous way to use up smoked salmon! I also had some cilantro pesto to use, so I subbed that for the basil pesto. Cilantro and salmon are a great match! As I always, I tripled the amount of garlic. I don't like mushrooms, so I left them out, but then the sauce was a little too concentrated at the end. I added some frozen chopped broccoli instead and it worked perfectly! I was worried about the flavor but it complemented nicely.

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Reviewer:

Erin

Reviewed: Apr. 17, 2012

I rarely find my self so out of step with the majority of reviewers but I personally did not care for this recipe, neither the taste or visually. Smoked salmon and pesto just do not go together for me. I might try something similar but will use fresh salmon, fresh tomatoes and white wine.

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2 users found this review helpful

Reviewer:

JVN

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 15, 2010

I had to modify this recipe to give it a 4 stars...I used an entire pkg of smoked salmon. 5 oz is just not enough. The sauce was very thick, so I needed to use 2/3 cup water and 1/2 cup white wine. The end result is a very bold taste. So, if you're looking for a recipe with delicate mild flavours, this is not the recipe for you. My husband and I both really love smoked salmon and pesto, so that's why it's a 4 stars!

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Reviewer:

Elizabeth

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

Reviewed: Nov. 25, 2010

the salmon ruined the dish, it made it taste too fishy and ruined the rest of the dish. Aside from that it was good, i would like to retry it without the fish and see how it turns out

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Reviewer:

lindsasaurus

Reviewed: Nov. 6, 2010

Delicious, but I use fresh salmon, and more than the recipe calls for. I also use more pesto sauce too.

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5 users found this review helpful

Reviewer:

Leanne Byer

Cooking Level: Beginning

Home Town: Marcellus, New York, USA

Living In: Leesburg, Virginia, USA

Reviewed: Sep. 8, 2010

It was okay. I couldn't find smoked salmon. That would probably help.

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Reviewer:

sillcook7

Reviewed: Jul. 10, 2010

It needs more flavor. Also, The basil overshadowed the flavor of the smoked salmon.

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4 users found this review helpful

Reviewer:

Michele

Cooking Level: Expert

Living In: Centerville, Ohio, USA

Reviewed: Feb. 21, 2010

This was a good recipe. The combination of pesto and tomatoes will turn the sauce brown. So if you want to add tomatoes, make sure to do it at the VERY LAST MINUTE. I didn't add tomato paste and I added some asparagus (which added some color).

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5 users found this review helpful