Salmon Shawarma Salad

Step 1

Marinate and roast the salmon: In a medium bowl, whisk together the cumin, paprika, coriander, garlic, salt, black pepper, turmeric, cloves and cayenne until combined. Whisk in the oil and lemon juice to combine. Pour about half of the marinade into a shallow dish, such as an 8-inch square pan. Place the fillets, skin side up, in the dish, then pour the rest of the marinade over the fish. Cover and refrigerate for 2 to 3 hours.

Step 2

Position a rack in the middle of the oven and preheat to 425 degrees. Remove the fish from the marinade and transfer to a large sheet pan, skin side down; discard the marinade. Roast the fish for 8 minutes per inch thickness until the fish is opaque and flakes easily when pressed with tines of a fork. Let cool slightly, then use a fork to flake the fish off the skin into bite-size pieces. You can use the salmon right away, or let it cool completely or refrigerate until needed and serve chilled.

Step 3

Make the sauce: While the salmon is roasting, in a small bowl, whisk together the yogurt, dill, water, lemon juice, garlic and salt until combined. Add additional water, 1 tablespoon at a time if needed, so the sauce can be easily drizzled. You should have about 2/3 cup sauce.

Step 4

Make the salad: Arrange the cucumbers, tomatoes and flaked salmon on a large serving dish or on individual plates. Drizzle with the yogurt sauce, sprinkle with the parsley and serve with pitas, if desired.