Salmon Shawarma Salad – say that 10 times fast. Now imagine you have a slight lisp like me and try it again! Mega tongue twister – but also mega delicious!
If you’ve ever made my Chicken Shawarma Bowls, you know I’m not messing around when it comes to Shawarma. I’m obsessed. The marinade is simple and works on both chicken, fish and beef! Honestly it would work on veggies too if you wanted to make this vegetarian and use mushrooms. It’s just a few ingredients like cumin, paprika and oregano in a zip-top bag with the salmon and into the fridge. The fish will be primed and ready to go within 2 hours. Those flavors from the marinade will soak into the fish and then give it a nice crispy crust once you grill.
Once you’re fish is crispy on both sides, just mix it into a Kale Tabouli-ish salad base and dollop on some homemade Tzatziki! It’s the perfect way to kick off the week after an indulgent weekend!! (guilty as charged!)
If you’ve never had Shawarma before, welcome to what is probably going to be your new favorite flavor combo! It’s a Middle Eastern dish made of thin slices of meat that is traditionally roasted on a slowly-turning vertical rotisserie or spit. Usually it’s lamb but chicken, beef, or veal are very easy to come by when you’re traveling! Salmon Shawarma wouldn’t work on the traditional vertical spit, but that doesn’t mean you can’t take those incredible ingredients from the marinade and turn it into a salad!! Let’s do this!
Salmon Shawarma Salad
For the Salmon
- 2 lemons, juiced
- 1/2 cup olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly cracked black pepper to taste
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 pound salmon
For the Salmon
- In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerator for 2 hours.
- Preheat a cast iron to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes on each side until crispy but not overcooked. Remove and set aside to rest.
For the Salad
- Transfer the salmon to a large bowl and toss to combine with the quinoa, parsley, mint, cherry tomatoes and cucumbers and lemon vinaigrette.
- Divide the shredded kale amongst 2 bowls and top with a hefty portion of the salmon tomato mixture. Drizzle with tzatziki or serve it on the side. Also pita chips on the side.