Salmon with Harissa Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 22, 2014
Loved it! Moist and tasty. Next time I'll add more Harissa for a stronger kick and make more sauce. The only complaint my family had was they wanted me to double the recipe because the dish was so yummy!
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Photo by poguetry
Reviewed: Oct. 7, 2014
Really easy and flavorful. Followed the recipe to a tee. May substitute Moroccan preserved lemons next time tho.
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Reviewed: Aug. 6, 2014
Very tasty dish and easy to fix. Made per recipe except used hot chili sauce since I didn't have Harissa.
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Photo by Seth Kolloen
Reviewed: Nov. 20, 2013
Awesome. The gf and I made it for dinner, served it with steamed cauliflower and roasted sweet potatoes. Light and tasty. Didn't have the lemon slices, so we used orange slices instead--was still super tasty.
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Photo by Seth Kolloen

Cooking Level: Intermediate

Living In: Seattle, Washington, USA
Reviewed: Jul. 18, 2013
I used a salt based Cajun seasoning instead of Harissa and didn't have smoked paprika so used regular. It turned out great, but I know using smoked paprika and harissa will make it that much better. I was surprised at how much I enjoyed the onions, I will put more on next time. It should be browned more than the current picture is showing, it should be more like the authors' picture with dark brown spots. Mine was only browned well in spots and those were the best spots. I put some sauce on before onions and lemon and then put the remaining on top of the onions and lemon. I will definitely be hunting down some smoked paprika and making this again. My salmon was about 3/4" thick - I'm not sure if thinner salmon would work as well because with reduced cooking time the onions wouldn't be cooked. FYI - I used Kraft Light Miracle Whip. Served it with brown rice, edamame and a fresh lemon wedge.
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Reviewed: Sep. 27, 2010
I changed the recipe a little... I used some hot sauce, chili flakes and chili powder instead of the harissa as it seemed wasteful to make up a batch of it (even a small one) for just a teaspoon. The heat was still present, just less so. I used lemon pepper instead of regular black pepper. Substituted a finely diced green onion for the sweet onion called for. I used 3 tablespoons each of the orange juice and white wine thinking that it might 'steam' some of those flavours into the fish, but I didn't notice them.
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Photo by RMSR

Cooking Level: Intermediate

Living In: Pointe-Claire, Quebec, Canada
Reviewed: Aug. 29, 2010
This is a very good recipe. I used the harissa recipe on this site - easy to make and tastes wonderful. Husband and teenage kids loved it. There were no left overs.
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Cooking Level: Intermediate

Home Town: Leduc, Alberta, Canada

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