SALMON SHAWARMA SALAD

Serves: 4 For the salmon

1 1/2 tsp (7.5 mL) ground cumin 1 1/2 tsp (7.5 mL) sweet paprika 1 tsp (5 mL) ground coriander 1 tsp (5 mL) granulated garlic 3/4 tsp (4 mL) fine salt

1/2 tsp (2.5 mL) freshly ground black pepper

1/2 tsp (2.5 mL) ground turmeric

1/4 tsp (1 mL) ground cloves 1/4 tsp (1 mL) cayenne pepper 1/4 cup (60 mL) olive oil

3 tbsp (45 mL) fresh lemon juice 4 fillets (about 6 oz/170 g each) of salmon

For the sauce

1/2 cup (125 mL) plain whole or labneh

2 tbsp (30 mL) chopped dill 2 tbsp (30 mL) water, plus more as needed

1 tbsp (15 mL) fresh lemon juice 1 garlic clove, minced or finely grated

1/4 tsp (1 mL) fine salt

For the salad

2 cups (500 mL) sliced or English cucumbers

1 pint grape tomatoes, halved 1/3 cup (80 mL) fresh flat-leaf parsley leaves

Warm whole pitas, for serving (optional)

Marinate and roast the salmon:

1. 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/20-cm 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 2-3 hours.

2. Position a rack in the middle of the oven and preheat to 425 F (230 C). 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 (2.5 cm) 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.

Make the sauce:

1. 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 tbsp (15 mL) at a time if needed, so the sauce can be easily drizzled. You should have about 2/3 cup (160 mL) sauce.

Make the salad:

1. Arrange the cucumbers, tomatoes and flaked salmon on a large serving dish or on individual plates.

2. Drizzle with the yogurt sauce, sprinkle with the parsley and serve with pitas, if desired.

Substitutions: In place of salmon try a fish such as Arctic char, modifying the roasting time as needed.

Storage: Refrigerate the salmon and sauce, separately, for up to 2 days. Stir the sauce well before serving.