Salmon Shawarma Salad
User Reviews
5
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Prep Time
2 hrs
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Cook Time
10 mins
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Total Time
2 hrs 10 mins
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Servings
2 people
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Calories
1653 kcal
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Course
Main Course
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Cuisine
Mediterranean
Salmon Shawarma Salad
Description
Salmon Shawarma Salad transforms traditional shawarma seasonings into a vibrant, bowl-style dish. The salmon is marinated in olive oil, lemon juice, garlic, cumin, paprika, oregano, and red pepper flakes for two hours, then grilled to develop a crispy exterior while remaining moist inside. This spiced fish is combined with a base of dinosaur kale, cooked quinoa, chopped parsley and mint, halved cherry tomatoes, and diced Persian cucumbers, blending earthy, soft, fresh, and juicy elements.
The salad's dressing is a lemon vinaigrette made simply by whisking lemon juice, red wine vinegar, garlic, shallot, olive oil, and seasoning. The salad is served with dollops of tzatziki sauce for creamy coolness and pita chips on the side for crunch and additional texture contrast. This composition balances the warm, aromatic flavors of shawarma spices with fresh herbs and tangy citrus components, yielding complexity without heaviness.
This dish works well as a well-rounded lunch or dinner; the protein and grains provide satisfying substance while the greens and vegetables keep it light. The recipe notes mention that while lamb is typical in shawarma, fish like salmon is an approachable variation to carry the flavor profile in a salad format. The fresh herbs add brightness and distinguish this version.
Ingredients
For the Salmon
- 2 lemon juiced
- ½ cup olive oil
- 4 cloves garlic minced
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- ½ teaspoon oregano dried
- ½ teaspoon red pepper flakes
- 1 pound salmon
For the Bowls
- 1 head dinosaur kale shedded
- ½ cup quinoa cooked
- ½ cup parsley chopped
- ½ cup mint chopped, fresh
- 1 pint cherry tomato halved
- 4 cucumber Persian, diced
- 1 cup tzatziki
- Pita chips homemade
- 1 recipe lemon vinaigrette
For the Lemon Vinaigrette
- 1 lemon juiced
- 2 tablespoons red wine vinegar
- 2 cloves garlic finely chopped
- 1 shallot small, finely chopped
- ½ cup olive oil
- salt kosher salt and freshly cracked
- black pepper kosher salt and freshly cracked
Instructions
For the Salmon
- In a large zip-top bag, combine the lemon juice, ½ 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. (to make the lemon vinaigrette, just whisk everything together)
- 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.
Notes
- Marinate the salmon for about 2 hours to allow the shawarma spices to infuse thoroughly.
- Grill the salmon over medium-high heat for 3-4 minutes per side for a crispy exterior without overcooking.
- Use fresh herbs like parsley and mint for the salad to complement the robust spices of the salmon.
- Serve with tzatziki sauce on the side or drizzled on top to add creamy texture and cool flavor balance.
- Pita chips provide a crunchy contrast and can be homemade or store-bought.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 1653 kcal
% Daily Value*
| Calories | 1653kcal | 83% |
| Carbohydrates | 53g | 18% |
| Protein | 58g | 116% |
| Fat | 141g | 217% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 84g | 420% |
| Cholesterol | 144mg | 48% |
| Sodium | 754mg | 31% |
| Potassium | 2261mg | 48% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 4639IU | 93% |
| Vitamin C | 168mg | 187% |
| Calcium | 366mg | 37% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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