I have made a number of Middle Eastern dishes lately, so when I saw in the Washington Post a salad based on salmon marinaded in shawarma spices, I wanted to try it.  This is sized for 2 servings.  There is a 2-3 hour marinade, but the actual preparation is about 30 minutes.  We ate it with a flatbread with a zatar and sesame topping and it was quite good.

For the salmon

¾ tsp. ground cumin

¾ tsp. sweet paprika

½ tsp. ground coriander

½ tsp. garlic powder

3/8 tsp. salt

¼ tsp. freshly ground black pepper

¼ tsp. ground turmeric

1/8 tsp. ground cloves

1/8 tsp. cayenne pepper

2 Tbs. olive oil

1-1/2 Tbs. fresh lemon juice

2 salmon pieces (6 oz. each)

For the sauce

½ cup whole milk plain yogurt

2 Tbs. fresh dill, chopped

1 Tbs. lemon juice

1 clove garlic, finely chopped

¼ tsp. salt

For the salad

1 cup sliced Persian or English cucumbers

1 cup grape tomatoes, halved

1/3 cup fresh parsley

Start the marinade by mixing the spices together in a small bowl.  Put them in a ziplock baggie with the lemon juice and olive oil and mix well.  Add the salmon pieces to the baggie.  Zip and flip the bag so that both sides of both pieces are coated with the marinade.  Put flat in the refrigerator for 2-3 hours.

Make the sauce by mixing together the sauce ingredients in a small bowl.  Put in the refrigerator and allow the flavors to blend

Preheat the oven to 425 degrees.  Discard the marinade and put the salmon pieces on a small baking dish.  Roast until cooked through, about 8-9 minutes.  Allow to cool on the counter.  Flake the fish.

Compose the salad by putting on a platter or on individual plates the flaked salmon in a pile, the sliced cucumbers in a pile, and the halved grape tomatoes in a pile.  Drizzle with the sauce and top with the parsley.  Serve with a flatbread.