recipe reviews for:

Earth, Sea and Fire Salmon

“This dish is amazingly easy to make and the end result will just make you look super good! The secret of its great flavor is in the quality of the ingredients. It doesn't need much seasoning, for it would only disguise the flavor of this great combination of ingredients. Earth (potatoes, onions, roasted peppers), Sea (fresh salmon) and Fire (your favorite oven) make this a winning recipe that you all will love to try!”

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Reviewed: Jan. 28, 2012

I felt like this is totally restaurant-worthy. It was delicious, easy to make, and adheres to my GF/DF diet!

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Melinda

Reviewed: Dec. 2, 2011

I also had trouble getting the potatoes to cook even when I used the longer cooking time specified. Maybe if I had sliced them with the food processor (which would get them thinner than by hand) or covered the dish with foil (it wasn't specified in the recipe) it would have helped, but I can just bake salmon, sautee vegetables, and steam or bake potatoes.

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Reviewer:

morgi

Cooking Level: Intermediate

Reviewed: Mar. 9, 2011

May I suggest for those like myself who have a hard time deciding from all the wonderful recipes here: I was torn between this and the "spicy garlic salmon" recipe. I LOVE the fact that all the ingredients for a full meal are in this one and that the natural taste would definately blend well, but again I was torn... so I combined the two.. the mushrooms were underneath the salmon and then the sauce for the salmon taken from the spicy garlic version!!! mmmmmm. Thanks for a great meal idea :)

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Reviewer:

amyadell

Reviewed: Jan. 1, 2011

Very good recipe. It took longer than 45 minutes for the potatoes to cook, so next time I would be sure to cut them thinner.

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AKBENDER

Reviewed: Feb. 14, 2010

Very nice recipe, easy to play with. I was concerned that the salmon would overcook in that amount of time so I mixed the veggies and cut the mushroom into large pieces and sprayed all with a mixture of the lemon juice, sesame oil and olive oil. I pan roasted the seasoned veggies (yam instead of potato) for 15 minutes and then popped marinated salmon on top for another 30 minutes or so. Yum

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Reviewer:

karencv

Reviewed: Jul. 15, 2009

This is VERY GOOD! Some of the reviews make me wonder if people actually followed the recipe. It is true that the potatoes dont get done enough, realizing this we actually cut the potatoes super thin and cooked them with the onions for fifteen minutes... But they still werent done. This dish has a very simple, clean flavor. We made sure to season each layer very well with salt and pepper and followed the recipe to the letter. Will definitely make again but cook potatoes longer before adding the rest of the ingredients....

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8 users found this review helpful

Reviewer:

pacarter

Reviewed: Apr. 20, 2008

This is a wonderful recipe. Very tasty, easy to make, and looks attractive. I used one enormous sweet onion, fresh red pepper strips, and canned mushroom pieces instead of the portabellos. I baked it on the lowest rack to be sure the potatoes cooked through (and sliced them less than 1/2" thick). The onion was slightly undercooked, crisp-tender and sweet. The baking dish was nearly full, and made a very appetizing appearance on the table. Love this recipe!

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5 users found this review helpful

Reviewer:

Mary N.

Cooking Level: Intermediate

Home Town: North Vernon, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Jul. 17, 2007

This turned out pretty good, but the timings are way off. Like others have noted, 45 minutes is way too long to bake a piece of salmon. I sliced my potatoes paper thin, and they were just about all cooked properly after 35 mins. I then added the salmon, and baked for another 12. This was ok, but I wouldn't make it again. Thanks anyway.

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Mar. 5, 2007

This recipie was a hit with my family! They loved it, but I agree with Konnan the potatos are still crunchy after the 45 minuts. I advise to cook the potatos atleast 15 mins befor everything else, to give them a chance to cook and not OVER cook the fish.

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4 users found this review helpful