Grilled Salmon Shawarma Wrap Recipe

Ingredients

• 4 each 8 oz portions (2 lb total) salmon filets, skin on, descaled
• 2-3 cups red leaf lettuce, shredded
• 2 dozen slices Campari tomatoes
• 2 dozen slices small cucumbers
• 1 cup red onion, small dice
• 8 spinach wraps
• 1/2 cup tomato paste
• 1/2 cup minced garlic
• 3/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1/4 cup Cattleman’s Grill Lone Star Brisket Rub
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp dried oregano
• Juice and zest of 1 lemon
• 1/2 cup plain yogurt
• 1/2 cup cucumber, peeled, small dice
• 2 tbsp fresh mint, chopped
• 1 tbsp extra virgin olive oil
• 1 tsp garlic, minced
• Jacobsen Salt Co. Black Garlic Infused Sea Salt, to taste