Salmon is slowly poached in a creamy sauce before being served on a bed of al dente pasta garnished with Parmesan and dill.
Taking a hint from a previous member it did look bland. I used 1 cup of wine and 1 cup of veg stock, instead of the milk. Also added into the roux a teaspoon of Dijon mustard and some shredded cheese. Added some artichoke hearts and seasoned with pepper and chopped parsley. It was probably a whole new dish. - 21 Feb 2017
Just made this for lunch and it was way too bland! There's not enough flavour in the salmon alone and if I made it again I'd add a vege stock cube to the sauce. Disappointing. - 29 Mar 2013 (Review from Allrecipes UK & Ireland)