Salmon Fettuccini with Blue Cheese and Olives Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 25, 2015
Blue Cheese on top of Salmon?!? YETCH. Also canned salmon is disgusting. Might as well use tuna from a can. Fresh is so readily available. Thank goodness the recipe calls for so little blue cheese that I will easily leave it out next time. Will also leave out the yogurt. Did add the zest of a lemon and that brightened things up a bit. Will try one more time with some significant changes. As written this is pretty awful but was a decent inspiration for something else.
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Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: Jan. 1, 2010
I made this the other night and the only thing I would suggest is to go for fresh salmon when you make it, and be prepared to use extra Parmesan cheese to keep the sauce from getting too soupy. Other than that it was delicious and there weren't any leftovers!
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Reviewed: Oct. 18, 2006
I took a small bite after mixing it with the pasta and threw it out. Waste of ingredients I bought especially for this recipe. Terrible.
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Cooking Level: Intermediate

Home Town: Fergus Falls, Minnesota, USA
Living In: Saint Paul, Minnesota, USA

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Reviewed: Oct. 9, 2006
Got great reviews with the family. A good dish and not a whole lot of work. Be sure to de-bone the canned salmon! (I didn't realize it came with bones.) Feel free to add more of an ingredient according to your taste. A little extra blue cheese as topping would be a bonus.
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