By Babs in Toyland on July 09, 2007
Photo by avanbeek
Photo by avanbeek
"Since the sauce is made separately, you may bake, broil, pan-fry or grill the fish."
Serving Size: 1 (268 g)
Servings Per Recipe: 6
"I did make some additions: I put lemon juice in step 5 rather than water, it wasn't necessary, between the vinegar (I used white balsamic) and zest it was tart enough, although the sub didn't make it too tart or lemony. I did put 1 T refrigerated minced garlic with the green onion I used insead of shallot. I dusted the salmon with granulated garlic and powdered rosemary and basil and sprinkled with smoked kosher salt instead of table salt, I forgot the pepper, didn't miss it. I think the butter (I used no-salt butter) could be reduced by nearly half, there was a lot left in the bottom of the dish. Serving size was generous, we only ate half, but I served a hearty pasta side dish, asparagus and a spinach fruit salad with it. 20 minutes in my convection oven at 400 degrees was perfect, it was flaky and moist. Delicious! A definate do-again!"
"Delicious! Great over boiled potatoes and asparagus on the side. I think the sauce would be good over just about everything."
"This truly is a delicious recipe. We added two tablespoons of lemon juice and two cloves of garlic (we are huge garlic fans), and use green onions instead of shallots. We also broil the salmon instead of bake it (saves 15-20 minutes if you are in a hurry). Thanks for the excellent recipe!"
"Amazing is right! This is headed to my favorites as it is one of the best salmon recipes I have ever tasted! I added some lemon juice from half a lemon in with the shallots, wine etc. and it added even more flavor. I just reduced it a little more. Thanks for this one Babs. I will be preparing it often for my family!"
"This was an amazing recipe! I was in search for something like this after having it at a restuarant in Lake Las Vegas. Unfortunately, I didn't have white wine vinegar which I believe would have made it even better. But, still a great dish. I served it on top of a bed of sauteed spinach to balance out the richness of the sauce and brushed the salmon with lemon and butter prior to baking it. Thanks!"