"It was okay. Maybe just because I like the taste of salmon itself, I found the marinade a trifle overpowering. I'll try it again for guests and will probably cut back on the mustard. I added some grated fresh ginger as others had done. I don't cook out of doors and baked my fillet for 12 minutes in a 425 degree oven; the fish itself was wonderful."

"Excellent! I used skinless chicken breasts because that's what I had on hand. The flavor was wonderful, but I do think skin-on chicken would have resulted in a more moist dish. We love garlic and the recipe amount was perfect for us. However, if you're not died-in-the-wool garlic fans, you might want to reduce it a bit. I've used and loved many of"