Reviewed: May 21, 2012

Husband LOVED this! Will make again, I used just a tad of white wine. Rich flavor!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wifeymaterial

Cooking Level: Intermediate

Reviewed: Aug. 7, 2011

Awesome Recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KateSpoon

Reviewed: Dec. 20, 2010

used tin foil. Cut onions much smaller

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Julie Anderson

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Washington, D.C., USA

Reviewed: Sep. 19, 2009

This is my first time cooking with rosemary. I didnt care too much for the flavor. Will try again without it. As stated, this recipe was just okay for me!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mrs. Parker

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Fort Bragg, North Carolina, USA

Reviewed: Sep. 7, 2009

OMG It was divine!!!!!!!!!! I added 2 small mushrroms with the onion and pan fried my salmon and added a splash of white wine to the sauce but other than that it was perfect!!!!!!!!!! YUMMO THANKS

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

baby-dragon

Cooking Level: Expert

Reviewed: Mar. 7, 2009

I'm not sure the parchment paper was worth all the trouble it gave me... Next time I'm using foil. The taste was good, though. I think the sauce needed salt, and mine was a bit too thin, but again, it tasted pretty good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Myra L.

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

Living In: Westfield, Indiana, USA

Reviewed: Jul. 20, 2008

I made this and was impressed with it. It was easy and tasted very good. No bad after taste lingering on your palate. The rosemary and thyme just dance around your mouth. I would recommend that you try this. What do you got to loose?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TERRI13

Cooking Level: Expert

Home Town: Running Springs, California, USA

Living In: Sparks, Nevada, USA

Reviewed: Aug. 13, 2007

loved it, also tried different kind of fish (tilapia, white, cod) all of them came out great. for sauce I used 2 cup milk + addded 1 Tbs flour, salt, pepper, zaffron, and mushroom. served with broccoli and mashed potato.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Anoosheh

Cooking Level: Expert

Living In: Lansing, Michigan, USA

Reviewed: Jan. 16, 2007

I only used this recipe for the sauce... I added some white cooking wine and old bay garlic and herb seasoning and thought it turned out rather well. Delicate flavor that complimented the salmon. Will make again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

nicole

Cooking Level: Intermediate

Reviewed: May 18, 2006

This recipe was fairly good. I was expecting more depth to the flavor. I definitely enjoyed trying something new and this was a method of preparing salmon I had not tried before. The only changes I made was to add a bit more onion and garlic. I may or may not make this recipe again.

Was this review helpful? [ YES ]
14 users found this review helpful