Reviewed: Dec. 28, 2011

This recipe needs salt. There wasn't a lot of flavor to it. We reheated it the next day and added salt and it was better. I don't think I'll be making this again.

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Reviewer:

lblanken

Reviewed: Dec. 2, 2011

This is a fabulous dish. My husband and I went to Italy last year and discovered this amazing, delicious, savory salmon sauce. We had it a half dozen times in as many different towns. I have been on a quest to replicate this dish since then. This one is close. Here's what I did: I used canned, wild salmon and used the juice that it was packed in, I didn't have a leek so added lots of onions. I used half and half and heavy cream. Finally, I served it over cheese tortellini. Awesome!!! thanks!

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Reviewer:

Cindy

Reviewed: Apr. 4, 2011

I liked this dish, but I had no make some changes. I followed the recipe, but when I tasted the sauce, it was very bland. I added a few tablespoons of lemon juice and white wine, which helped a lot. It was still very rich. My boyfriend was so full he didn't want any dessert, which has NEVER happened before.

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Reviewer:

roxley

Reviewed: Nov. 8, 2010

Delicious and fast! I used smoked salmon, subbed lemon juice for zest and white onion for red, didn't have a leek so added steamed broccoli.

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Reviewer:

SallyParsons

Reviewed: May 24, 2010

Fantastic! I made this recipe with smoked salmon that I had on hand and traded leeks for sweet white onion. Awesome flavor. Will definitely make again for my family!

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Reviewer:

mosey

Reviewed: May 18, 2010

It tasted good, but it looked thick and grainy instead of smooth. Anyone know why it looked grainy? (It didn't taste grainy, but it didn't look very appetizing.)

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Reviewer:

lcaz

Reviewed: Jan. 25, 2010

I think that the corn starch is unnecessary since the sauce became quite thick. I liked the punch of the lemon zest. I will try the recipe again.

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Reviewer:

Tangy

Cooking Level: Expert

Reviewed: Dec. 21, 2009

Mediocre at best. What little flavor there was, was overpowered by the lemon zest. Will try again with more garlic, salt, and less lemon.

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Reviewer:

lauren

Reviewed: Dec. 8, 2009

Not bad as written, but much better with a generous pinch of snipped fresh dill sprinkled on top. If I make this again, I will leave out the leek - just personal preference - and perhaps use asparagus instead. Thanks, Annas!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Dec. 8, 2008

Very easy to make but there is something missing for flavor in this recipe. I did double the pepper thinking it would help with more bite when I tasted it but it was still bland. Would be a 5 star if it had more flavor.

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