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Saucy Salmon Recipe

Saucy Salmon

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Average Rating:

Total Reviews: 32

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  • on November 15, 2011

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    I made this tonight after seeing this episode last week. I halved the recipe for two people and it came out great. Very flavorful and it's a super dinner with all the vitamins and minerals. I never used to watch ms. Kriegers show because I didn't believe healthy could be flavorful. I was wrong!

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  • on April 20, 2011

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    There are some good flavor ideas in this recipe, but this is a sauce that seems best designed to mask the flavor and appearance of nearly anything to which it is applied. If all you can garner from your market is some rank fillet of rodent, then by all means bury it in this sauce. But I can't imagine why anyone would knowingly inflict this sauce and 25 minutes of baking on something as lovely, delicate, and expensive as salmon.

    I would fix the sauce by pureeing it with none of the tomato sauce, half the peppers, all of the cilantro, and some olive oil. This should result in a sauce that is more mildly flavored, provides some contrast with the salmon, and it would nicely dress the plate (rather than conceal the salmon. Atop this sauce (not under it!, I would put salmon seared in garlic-infused olive oil with a bit of lemon juice. Atop the salmon, I would sprinkle some lemon zest, a shot of olive oil, and either a sprig of mint or some basil.

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  • on January 06, 2011

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    OMG!!!!! This is so yummy, my mom is not into salmon AT ALL and she loved it. This one is a family favorite!!!

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  • on December 31, 2010

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    Tasty is a total UNDERSTATEMENT!!! This is superb!!! Used kale in lieu of swiss chard and a low cal 'jar' pasta sauce. Still used the diced tom's and the seasonings in the recipe and added more garlic as I love the flavor. I can not tell you how unbelievably delicious this is. Make it and if you're single like me, it's good for 4 dinner portions or lunches, etal. Almost too good to share. :

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  • on August 30, 2010

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    Great Recipe. We thoroughly enjoyed it! We used asparagus instead of the Swiss chard and it worked perfectly. We also threw in some cherry tomatoes which came out as if they had been steamed to perfection. This is definitely one we'll suggest to our friends!

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  • on January 16, 2010

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    However I made a few changes. For two servings, I cut the recipe in half and it worked nicely. I did not use Swiss chard at all. Did not use tomato sauce but substituted a tablespoon of tomato paste from a tube. My husband is a heart patient and this is perfect for him. I control the salt, he gets really good for you salmon and plenty of flavor. Served this with roasted asparaqus and orzo with arugula and tomatoes. Very yummy!

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  • on January 16, 2010

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    I was skeptical of the recipe, but really wanted to try healthier recipes. The seasoning in the sauce is enough to add flavor but not overwhelmingly spicy, and there is enough sauce to make leafy greens actually enjoyable to eat.

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  • on January 12, 2010

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    Our grocery store didn't have any swiss chard and the salmon didn't look as fresh. so we substitued sword fish and spinach and this was wonderful also. I still want to find swiss chard and make it per the recipe.

    Pam
    01/12/2010

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  • on January 10, 2010

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    No one in my family is a big fish fan but I've got to say this recipe came out great. I usually switch up recipes here and there but followed this to the tee and it came out great.

    The greens were cooked but not overly done and the salmon came out just right. If you prefer your salmon pink/rare, I would cook for less time in the oven.

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  • on September 05, 2009

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    I never imagined that the ingredients in this recipe would meld the way that they did. This is by far our new favorite salmon recipe. The salmon is subtle. The cilantro sparks and the pepper adds just the right amount of heat. I think that it would be just as delicious using spinach when chard is not available.

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