Shawarma-Spiced Salmon & Mixed Greens Salad
with Pepitas, Sumac Vinaigrette & Herby Zhug Sauce
- Eggs
- Fish
This Mediterranean-inspired salad features flaky shawarma-spiced salmon served on a bed of fresh greens with tomato, cucumber, and shallot. The salad is dressed in a tangy sumac-Dijon vinaigrette and topped with crunchy pepitas and creamy, herbaceous zhug sauce. The result is a satisfying, nutritious meal that’s elegant enough for entertaining but easy enough for any weeknight.
Ingredients
4 ounce
Mixed Greens
1 unit
Mini Cucumber
5 teaspoon
Red Wine Vinegar
1 teaspoon
Sumac
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
2 teaspoon
Dijon Mustard
½ ounce
Pepitas
2 ounce
Chimichurri
1 unit
Shallot
20 ounce
Salmon
(Contains: Fish)
Nutrition Values
Utensils
Cooking Steps
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat.
Pat salmon* dry with paper towels; season all over with Shawarma Spice Blend, salt, and pepper. Add to pan, skin sides down; cook until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.
Transfer to a plate to rest.
While salmon cooks, wash and dry produce.
Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Quarter tomato lengthwise; cut crosswise into ¼-inch-thick pieces. Halve, peel, and thinly slice shallot.
Fill a small bowl with cold water; add shallot and let soak.
In a second small bowl, combine mayonnaise and chimichurri.
Set aside until ready to serve.
In a large bowl, whisk together mustard, sumac, vinegar, 1 TBSP olive oil, ½ tsp sugar, salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).
To bowl with dressing, add mixed greens, cucumber, tomato, shallot (draining first), and half the pepitas; toss to combine.
Divide salad between shallow bowls. Top with salmon. Sprinkle with remaining pepitas. Drizzle with zhug sauce and serve.
