Slow Roasted Shawarma-Spiced Salmon Recipe
The slow roasted shawarma-spiced salmon from Katherine Lewin’s new cookbook, “Big Night,” is a game-changer for any hostess seeking a low-lift main that’s still impressive. Read on for the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Fish spatula
- Microplane
- Oven
- Baking dish
- Baking sheet
- Parchment paper
- Mason jar
- Spoon
- Serving platter
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- Shawarma Spice Mix (makes about ½ cup)
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 tablespoons sweet or hot smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons ground sumac
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves or allspice
- ¼ teaspoon cayenne pepper, or ½ teaspoon crushed red pepper flakes
- Salmon
- One 3-pound center-cut salmon fillet, skin removed
- Zest and juice of 1 lemon
- Kosher salt
- freshly ground black pepper
- 2 to 4 tablespoons shawarma spice mix
- ¼ cup extra-virgin olive oil
- 1 medium red onion, thinly sliced
- Flatbread or pita, rice, sliced cucumbers and radishes, yogurt and/or tahini, for serving
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