I would use this recipe only to use it for something else, not as a main dish. It lacks in flavor. It isn't easy to penetrate the salmon with flavors. The flavors just sit on top or run under while in the oven. I believe it would be better on a pan, with butter and lots more lemons (lemon, butter + white wine reduction). To salvage my expensive piece of atlantic salmon, I topped a spring salad off with a lemon hinted vinaigrette and had it cold for lunch. It was much better than an entree.
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I would use this recipe only to use it for something else, not as a main dish. It lacks in...