Ingredients
Preparation
Salmon Shawarma
- Combine the salt, pepper, garlic, oregano, parsley, lemon, paprika, cumin, coriander and olive oil in a blender and blend.
- Rub onto the salmon filet and marinate for 2-3 hours.
- Place the salmon onto a parchment lined sheet pan and roast in a 300F convection oven for 8-10 minutes. Finish under a broiler for 2-3 minutes or until browned and cooked to about 135F.
- Reserve warm.
Turmeric Basmati Rice
- Dice onions into ¼”.
- Rinse rice.
- Heat a skillet over medium heat and add the olive oil and onions.
- Sweat for 2-3 minutes or until tender, then add the turmeric and cumin.
- Add the water, lemon juice and rice and stir. Bring to a simmer, lower the heat, cover tightly and cook until the rice is tender, about 15 minutes.
- Fluff the rice and reserve warm.
Green Herb Tahini Sauce
- Mince garlic and chop herbs.
- Whisk together the tahini and water and place in a blender with the garlic, cumin, salt and lemon.
- Blend on low until smooth, then add in herbs and blend on high for 5-10 seconds.
Onion-Cucumber Salad
- Slice thin cucumbers and onions.
- Heat the cider vinegar, salt and sugar to a simmer. Remove from heat, add the onions and allow them to cool to room temperature. Drain the onions and toss with the cucumbers.
Bowls
- Place about 3oz of rice in a bowl.
- Flake the salmon and place about 3oz on top of the rice.
- Garnish with the roasted tomatoes and onion-cucumber salad.
- Drizzle with the herb tahini sauce.