Ruhama’s Shawarma-Spiced Salmon with Tahini Drizzle

Ingredients

Ingredients

• 4 6 oz each salmon fillets
• 1 pint cherry tomatoes
• 1/4 cup (chopped) fresh parsley
• 1 sliced (plus juice from 1/2) lemon
• 1 sliced (optional) jalapeño
• 1 sliced shallot
• 1/4 cup olive oil
• 1 teaspoon paprika
• 1 teaspoon sumac
• 4 minced (plus 1 more for tahini) garlic cloves
• 1 teaspoon (plus 1/2 for tahini) salt
• 1 teaspoon shawarma spice
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1/4 cup tahini

Instructions

1. Preheat oven to 400°F (200°C) or prepare a grill to medium-high heat.
2. In a bowl, whisk together 1/4 cup olive oil, juice from 1/2 lemon, 1 teaspoon paprika, 1 teaspoon sumac, 4 minced garlic cloves, 1 teaspoon salt, 1 teaspoon shawarma spice, 1 tablespoon Dijon mustard, and 1 tablespoon honey (or yogurt for creaminess) to make the marinade.
3. Pat 4 salmon fillets (about 6 oz each) dry and coat them evenly with the marinade. Let sit for 10-15 minutes.
4. Halve 1 pint cherry tomatoes and slice 1 shallot thinly; chop 1/4 cup fresh parsley. Optionally, slice 1 jalapeño for heat.
5. Place all ingredients in an oven safe dish. Drizzle all seasoning on top. Cover with parchment paper that has been soaked in water for added moisture
6. Bake for 20 minutes or until cool, uncover the parchment paper and broil for a few minutes max
7. Serve salmon topped with cherry tomatoes, parsley, sliced shallots, jalapeño (if using), and a squeeze of fresh lemon. Drizzle with tahini sauce.