Harissa Salmon

    (13)
    35 minutes

    Delicious salmon is complemented by fiery harissa and smoky paprika in a mayonnaise base. Delicious!


    8 people made this

    Ingredients
    Serves: 4 

    • 1 teaspoon vegetable oil
    • 450g salmon fillet
    • salt and pepper to taste
    • 4 thin slices lemon
    • 2 thin slices sweet onion, separated into rings
    • 1/3 cup mayonnaise
    • 1 teaspoon lemon juice
    • 1 teaspoon harissa
    • 1/4 teaspoon smoked paprika
    • 1 tablespoon orange juice
    • 1 tablespoon white wine

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 220 degrees C. Coat the inside of a 20x30cm baking dish with vegetable oil.
    2. Sprinkle the salmon with salt and pepper and place into the baking dish. Arrange the lemon slices and onion rings on the salmon. In a bowl, mix together the mayonnaise, lemon juice, harissa and smoked paprika until the mixture is smooth and well combined. Spread the mayonnaise mixture over the fish, lemon and onion slices, getting the sauce onto the fish. Pour the orange juice and wine around the salmon.
    3. Bake in the preheated oven until the fish is hot and has begun to turn opaque, 10 to 12 minutes. Remove the baking dish from the oven, set a grill rack to about 15cm from the grill, and turn the grill on. Grill the fish until nicely browned, about 3 minutes.

    Tip

    You can place the onions and lemon slices on the salmon after spreading the sauce, but they can burn under the broiler.

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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (10)

    by
    14

    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.  -  29 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    10

    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.  -  27 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    3

    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!  -  22 Oct 2014  (Review from Allrecipes USA and Canada)

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