Reviewer:

Home Town: Ladson, South Carolina, USA

Reviewed: Jan. 24, 2013

I followed the recipe, however I used all fresh ingredients. I pan grilled salmon, I did not use smoked. I used fresh mushrooms and garlic. I sauteed the mushrooms in butter, added the minced garlic then I added a bit more butter with the flour. I added white wine, to deglaze the pan a bit, then the milk, however I added half FF milk, and heavy cream. I grated the cheese right into the pan, and made sure it was well salted. The Salmon was added last after the pasta was added to the pan and mixed in, making sure not to fall apart.

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Reviewer:

zionseeker

Cooking Level: Expert

Home Town: Westchester, California, USA

Reviewed: Jan. 16, 2013

I have used this recipe for years now and I love it. Over time I have adapted it to suit my tastes...I always use fresh ingredients when I cook and substitute fresh onion, garlic, and mushrooms. I have found that sautéed vegetables make an excellent addition to this recipe. Tonight I used carrots, kale, red bell pepper, and mushrooms sautéed with olive oil then added when it asks to add the mushrooms. I also found out recently I can't tolerate gluten, and used brown rice pasta and gluten free baking flour as substitutions and it turned out awesome!

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Reviewer:

Amyee

Reviewed: Jan. 8, 2013

My husband and I really enjoyed the creamy sauce with the penne pasta. We marinated and smoked the salmon in a citrus brine and used 10 oz. of the moist smoked salmon pieces in this dish. I used parmassean cheese and broccoli instead of romano and peas. I also used fresh mushrooms and 2% milk but only 4 T butter. I will make it again.

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Reviewer:

Reviewed: Dec. 12, 2012

Great recipe and so quick to do! My wife, who is not a fan of “slap it all together” food, actually asked me how hard it was to do since she would like to make it again. The changes I made are very simple: reduced butter to 4 tablespoons, all fresh veggies, and could not help myself to up the calorie count by adding two crumbled pieces of bacon at the last step with the salmon (yumm!!!).

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Reviewer:

Karl

Cooking Level: Expert

Living In: Fort Collins, Colorado, USA

Reviewed: Dec. 1, 2012

Loved it! My husband brought home a piece of smoked salmon from Oregon. Not like the lox we are acclimated to here in the East. This recipe saved the day! Used shallot instead of onion, added fresh dill and left out the mushrooms (not one of my cupboard staples). I will use this recipe if that type of smoked salmon makes it to my kitchen again!

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Reviewer:

Juliereses

Reviewed: Nov. 4, 2012

This dish was excellent, except the smoked salmon was just too salty. I think it could be 5 star dish with oven baked salmon.

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Reviewer:

julia2937

Reviewed: Oct. 30, 2012

Made this dish as a pre-marathon dinner for all the runners! With relatively light preparation (some chopping) this was a great meal for a group. Gave them good carbs to burn the next day and omega 3s. The Mushrooms and Peas kept it nice and light. I added Cayenne pepper to give it a little kick.

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Reviewer:

nlikenatalie

Reviewed: Sep. 5, 2012

Simple recipe with wonderful flavor. I only changed garlic powder to minced garlic sauted with the onion. fresh grated Asiago cheese instead of romano. Used this with left over Alder Plank Smoked Salmon recipe also on this site. Will use both recipes again.

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