Reviewed: Dec. 2, 2009

I thought the yogurt and sour cream together in one recipe would be weird and it was. I wasn't too fond of this recipe.

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5 users found this review helpful

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Reviewed: May 1, 2009

I made a few adjustments to this recipe, I strained the white wine reduction instead of a puree, and made a roux then added milk, after it thickens, added the wine reduction and reduced the poaching liquid and added it. The sauce stayed thick and served with steamed asparagus around the edge of plate....Delicious!

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9 users found this review helpful

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Suzie Homemaker

Reviewed: May 14, 2008

I thought this was delicious and easy!!

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7 users found this review helpful

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chellyb

Cooking Level: Intermediate

Living In: Queens, New York, USA

Reviewed: Dec. 26, 2006

i only made the sauce and did not bake the salmon. i also used half and half instead of heavy whipping cream. the sauce came out amazing and was a hit at the christmas eve dinner, but i had to cook it down much longer and had to add some flour to thicken the sauce. overall it was great but the cooking time provided in the recipe was not long enough.

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20 users found this review helpful

Reviewer:

Olga

Reviewed: Sep. 29, 2006

Not at all as tasty as it sounded. Too Bad.

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10 users found this review helpful

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SPEEDRACER239

Reviewed: Nov. 17, 2005

The outcome was just not tasteworthy at all unfortunately.

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18 users found this review helpful

Reviewer:

Shannon Christine

Reviewed: Nov. 7, 2005

We tried this recipe a few days ago and weren't too thrilled. The sauce wasn't creamy like we expected, at all and really wasn't very flavorful. The recipe sounded delicious, and we followed it to a tee, but we were less impressed with the outcome.

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30 users found this review helpful