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Salmon Shawarma Salad
Ingredients
  • subheading: For the salmon:
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons sweet paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon granulated garlic
  • ¾ teaspoon fine salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • ¼ cup olive oil
  • 3 tablespoons fresh lemon juice
  • 4 center-cut salmon fillets (about 6 ounces each)
  • subheading: For the sauce:
  • ½ cup plain whole-milk Greek yogurt or labneh
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons water, plus more as needed
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced or finely grated
  • ¼ teaspoon fine salt
  • subheading: For the salad:
  • 2 cups sliced Persian or English cucumbers
  • 1 pint grape tomatoes, halved
  • ⅓ cup fresh flat-leaf parsley leaves
  • Warm whole-wheat pitas, for serving (optional)
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