Satisfying, comfort food. I made the dish with canned, wild salmon, to which no oil or water is added at canning. I added it undrained which added extra flavor and omega three. I also substitued some sherry for some of the white vinegar. My rice was very watery after an hour of simmering so I had to drain it. The recipe did not mention this. Very good dinner with homemade coleslaw. My perok retained it's shape when sliced but was moist. Pros: great aroma, nutrition, subtle flavor, wonderful crust which was easy to make. Cons: based on earlier reviews, I added extra cayenne and some thin sliced carrots.
Just OK... Although the prep for this wasn't overly-extensive, it still felt like too much work and disappointment when I tasted the final product. I love pot pies and shepherd's pies and expected this to be a salmon version of one of those. Instead, it felt a bit like a few random ingredients layered on top of one another that never quite came together to form a complete dish. It seemed to be lacking a binding liquid/sauce component. I wasn't sure how the crust on top would turn out because when I first put it together I couldn't pat it into a disc as the recipe instructed. After a few hours in the fridge, however, it did roll out ok and baked up to a nice crispy topping. That was probably the only part of the dish I may adapt to use in other recipes. Overall, compared to other dishes that Eating Well regularly produces, this one falls short for me. Seemed to lack in overall flavor, although I will still eat the leftovers (by myself, my husband (who is generally not picky) will not like it, I can tell already...lol!). Perhaps others will have a different take? Cons: Not a lot of flavor; some prep work involved