Reviewed: Oct. 22, 2005

this was a excellent seafood recipe. I only changed on thing I cooked the salsa with the salmon and it came out beautiful.

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28 users found this review helpful

Reviewer:

DadWhoLoves2Cook

Cooking Level: Intermediate

Reviewed: Mar. 23, 2006

I made this last night and my husband and I both loved it. The salmon was very tender and flavorful. The only change was that I baked the salmon with the salsa on top. This recipe in my keeper file, and will definately make it again.

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8 users found this review helpful

Reviewer:

Tamara

Reviewed: Oct. 9, 2007

My wife does not like a whole lot of fish the way I do, yet she eats every bite of this one...what does that tell you?

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0 users found this review helpful

Reviewer:

GROVERMERC

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Pasadena, California, USA

Reviewed: Oct. 22, 2007

This is amazing! My husband was skeptical while we were making it, but it is now one of his favorites. Definately a keeper.

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2 users found this review helpful

Reviewer:

DBELLE

Cooking Level: Intermediate

Home Town: Florissant, Missouri, USA

Living In: Hamilton, Georgia, USA

Reviewed: Sep. 15, 2007

As the submitter of this recipe I wanted to comment that although many people who have reviewed the recipe have chosen to bake the salmon with the salsa, the recipe does not intend for it to be prepared this way. The salsa is meant to be served as a condiment to the baked salmon. It should be refrigerated and allowed to sit out just a few minutes before serving. Just wanted to clarify for those who are considering trying the dish. Thanks!

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60 users found this review helpful

Reviewer:

Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

Reviewed: Mar. 27, 2006

Excellent. My husbands new favorite way to have salmon. I also added 3/4 cup quick rice and I cooked it with the salsa. I mixed it all up and put te salmon on the bottom.. it came out perfect.

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16 users found this review helpful

Reviewer:

kajira

Reviewed: Nov. 9, 2006

Absolute winner! Easy to prepare and does not take a lot of time to make at all. I had to substitute the lime juice with lemon juice (just didn't have any lime juice in the pantry!), and also used tomatoes-on-the-vine instead of Roma tomatoes. Another change: My basil plant didn't yield 2 tablespoons anymore so I added crumbled dried basil leaves - worked very well. I loved the tart, refreshing result and served the salsa with rice. Thanks! will definitely make again!

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1 user found this review helpful

Reviewer:

MELUSINE

Reviewed: Mar. 12, 2007

Very Good!

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0 users found this review helpful

Reviewer:

Kirsten

Reviewed: Apr. 2, 2007

This was GREAT! I happened to have shallots lying around, but I wouldn't hesitate to use a yellow or green onion in it's place. I didn't have lime juice so I used half OJ and half lemon juice. I added extra brown sugar, cilantro and 2 green onions for extra zing. I will make this all the time. Thanks!

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13 users found this review helpful

Reviewer:

Shannon

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

Living In: Charlestown, Massachusetts, USA

Reviewed: Aug. 2, 2007

I seasoned sockeye salmon with chiang mai fish and fowl from central market. I pan seared it (cast iron skillet) in olive oil 2 min. on first side, 1 min on 2nd side and stuck in 425 oven for 8 minutes. I combined in a bowl the salsa ingredients less lime juice and oil also subbing mirin for sugar, and used undrained canned tomato, undrained pineapple, and added a little of the chicken broth. After the salmon came out threw the salsa ingredients in a blotted dry pan and had a sauce in seconds. (It will sizzle because the pan is so hot.) Served over jasmine rice. This tasted like a restaurant quality dish.

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1 user found this review helpful