Reviewed: May 12, 2013

This recipe was really delicious and I will make it again....I had it over salmon. Yummy

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Reviewer:

Gingerbreadgirlz

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

Living In: Langley, British Columbia, Canada

Reviewed: Mar. 9, 2013

got to step 2 and milk and cream curddles in the vinegar and lemon juice. What am i doing wrong?

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wncre8r

Reviewed: Jan. 12, 2013

I made this the other night for my family and it was delicious. I made a few minor changes - I used garlic instead of the shallots, only used the first 2 tablespoons of butter and baked the salmon brushed with olive oil and salt and pepper. I doubled the sauce and served the salmon over snow peas and pasta. I found the sauce to be very lemony when I tasted it, and didn't think it would be a hit - but the flavor evened out when I served it and everyone loved it!

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Reviewer:

KDIGGINS

Reviewed: Nov. 2, 2012

I made this recipe a few days ago. At first, I hit some trouble because when I added the milk to the sauce, it completely curdled. I'm wondering if it was because the lemon juice and vinegar were already in there? I know the pan wasn't too hot, and the milk was not expired. So, I had to start again, but instead of milk I added some sour cream. Yogurt would have been my alternative of choice, but I did not have any. Second of all, this sauce could have used a lot less of the other seasonings, like the thyme. Thyme was very strong and it almost killed the dill flavor I love. Overall, it was good. I am a fan of sour dishes, but not bitter. So, next time, I will heat the milk in the sauce up slowly before I add the lemon juice. My husband absolutely loved it.

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Reviewer:

Casey83

Reviewed: Oct. 9, 2012

A cavalcade of cuisine delight! The flavors are heavenly! I used 1 cup of Alfredo sauce instead of milk and cream and I used scallions instead of a shallot. I added one diced garlic clove to the scallions. After returning the salmon back to the iron skillet, I baked it 15 minutes at 400 in the oven. (My stove boils on low!)

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Reviewer:

Tawnya

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

This recipe almost worked. We will try it again, but with these variations. First, hold the sauce until plating. In step 2, I had a perfect sauce that was ready to serve. Sauteing the fish took approx 15 minutes for one inch thick pieces. Step 3 said to cook fish in the sauce. This extra time and heat destroyed the sauce- curdled and separated it. Next time, ladle the sauce on after the fish has been plated. Second, I used butter where called for, but only half the amount. No problems. Last, I substituted 1 cup of 2% milk for the 1/2 c cream and 1/2 c milk. Sauce still thickened up while whisking- looked great.

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Reviewer:

WeekendJeeper

Reviewed: Sep. 13, 2011

Great Recipe!! I cooked this for my wife and I and it was very tasty, the salmon wasn't overcooked, and it really gave it a lemony, capers sort of taste. the only I changed was the cooking time on the Salmon from 8 minutes to about 10 to 12 minutes to get it really cooked without over drying it. Also, I was suggest lowering the heat on the sauce to let it really simmer and thicken.

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Reviewer:

Ministerbush

Reviewed: Aug. 18, 2011

Excellant recipe! I just finished eating and it was fantastic. I served the dish with a side of falafel and tzatziki, which complimented it well. It takes a bit longer than 45 minutes if you want a nice thick sauce, but it's well worth the effort.

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Reviewer:

domi.lontano

Reviewed: Jul. 23, 2011

We tried this tonight and it was very good. I used only 2 tblsp butter to saute the garlic (no shallots) and used fat free evaporated milk instead of the heavy cream/milk. I then used corn starch to thicken as mentioned. I used this over tilapia and baked it. It was very good. Next time I will either add capers or dijon to give it a little zing. The evaporated milk sweetens it up quite a bit. I loved it though and can't wait to make it again!

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Reviewer:

BetyourBuck

Cooking Level: Intermediate

Reviewed: Jun. 13, 2011

I eat salmon because it is good for me but it isn't my favorite. I have one way that I "like" it but that can get boring so I tried this recipe. It was wonderful! Since I am aware that our body needs plenty of GOOD fat, my butter is from grass fed cows and I do use raw milk and raw cream. I gloried in the fat amount called for as I know that it is so good for a healthy body. I do know that the cooking would have changed the cream to not being healthy so I used coconut cream. The whole thing was wonderful! Thanks for a great recipe. And just in case anyone is curious.... I don't gain an ounce from eating freely of the high fats because they are not "ruined" with grains, hormones & antibiotics being fed to the cattle etc. Also, I am not one who has a "thin" metabolism. I have fought weight all my life until I learned about eating whole, real foods..... including butter, bacon, lard, etc. :-)

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