Shawarma-Spiced Salmon
with Arugula Shirazi Salad & Red Pepper Hummus
- Milk
- Wheat
- Fish
- Sesame
This dish is a mash-up of culinary influences: You’ll season chicken with a spice blend inspired by Turkish shawarma, then pound the cutlets thin and pan-fry them—similar to French paillard. On the side, you’ll serve an Iranian-inspired shirazi salad of tomato, cucumber, and lemon, plus arugula for extra greens. The end result? Totally delicious.
Ingredients
1 unit
Lemon
1 unit
Tomato
2 unit
Scallions
¼ ounce
Cilantro
1 teaspoon
Garlic Powder
1 tablespoon
Shawarma Spice Blend
2 ounce
Arugula
1 unit
Croutons
(Contains: Milk, Wheat)
1 unit
Mini Cucumber
10 ounce
Salmon
(Contains: Fish)
4 tablespoon
Red Pepper Hummus
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Zest and quarter lemon. Trim and finely dice cucumber. Dice tomato into 1⁄4-inch pieces. Trim and thinly slice scallions. Roughly chop cilantro.
• Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄4 inch thick. Season all over with half the garlic powder, half the Shawarma Spice Blend (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. • Turn off heat. Transfer chicken to a cutting board and tent with foil to keep warm.
• In a large bowl, whisk together lemon zest, remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), a squeeze of lemon juice, a pinch of salt, and pepper. • Add arugula, cucumber, tomato, scallions, and cilantro to bowl; toss to combine. Taste and season with salt and pepper.
• Divide chicken between plates. Spread tops of chicken with hummus; top with salad and croutons. Serve with remaining lemon wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
