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Spiced Salmon Shawarma Bowls

Name: Spiced Salmon Shawarma Bowls
Prep time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: long grain basmati rice — 177 g; salt — 10 g; olive oil — 41 g; cumin — 10 g; coriander — 3 g; smoked paprika — 5 g; turmeric — 5 g; cayenne pepper — 1 g; salmon fillets — 680 g; greek yogurt — 118 g; tahini — 27 g; lemon — 65 g; garlic — 3 g; english cucumber — 200 g; grape tomatoes — 473 g; baby spinach — 946 g

Spiced Salmon Shawarma Bowls reads citrus 5.9, sourness 5.7 and richness 5.0 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.3 / 10
Sweet & Fruity — 5.4 / 10
Sour & Bright — 7.6 / 10
Bitter & Earthy — 3.0 / 10
Rich & Fat — 6.1 / 10
Aromatic & Spice — 3.4 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.7 · Richness 5.0 · Fruity 4.7 · Umami 4.4 · Nutty 3.8 · Salinity 3.7 · Allium 2.8 · Marine & Briny 2.6 · Funk & Ferment 2.5 · Earthy 2.5 · Heat 2.4 · Sweetness 2.4 · Smoke 2.4 · Warm Spice 2.0 · Herbaceous 1.6 · Floral 1.3 · Bitterness 1.3

What's in it (16)

long grain basmati rice — 177 g
salt — 10 g
olive oil — 41 g
cumin — 10 g
coriander — 3 g
smoked paprika — 5 g
turmeric — 5 g
cayenne pepper — 1 g
salmon fillets — 680 g
greek yogurt — 118 g
tahini — 27 g
lemon — 65 g
garlic — 3 g
english cucumber — 200 g
grape tomatoes — 473 g
baby spinach — 946 g

Time & effort: about 35 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 88.3 kcal, 6.9 g protein, 2 g fat, 10.4 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Combine the rice, 1 1/2 cups water, and 1/2 teaspoon of the salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and the rice is tender, 15-18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.
Meanwhile, stir together 1 tablespoon of the olive oil, the cumin, coriander, smoked paprika, turmeric, cayenne, and 1 teaspoon of the salt in a small bowl to form a paste. Rub the paste evenly over both sides of the salmon portions.
Heat the remaining 2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium-high heat. Lay the salmon in spice-side down and sear undisturbed until a deep golden crust forms, 3-4 minutes.
Flip the salmon and cook until the second side is browned and the center reaches 130°F on an instant-read thermometer for a moist, medium interior, 3-4 minutes more. Transfer to a plate to rest.
While the salmon rests, whisk the yogurt, tahini, lemon juice, and garlic with 2 tablespoons water in a small bowl until smooth and pourable; season with a pinch of the remaining salt.
Toss the cucumber and cherry tomatoes with the lemon zest and a pinch of salt in a separate bowl for a quick salad.
Divide the spinach among four bowls and top each with a scoop of rice, a piece of salmon, and a portion of the cucumber-tomato salad.
Drizzle each bowl generously with the tahini-yogurt sauce and serve warm.

Dishes with a similar flavor shape

Harissa Roasted Salmon Bowls — Middle Eastern
Crispy Cajun Fried Shrimp with Remoulade — Cajun/Creole
Sheet-Pan Tandoori Salmon and Vegetables — Indian
Chicken Shawarma Pita Wraps — Middle Eastern
Cazón en Adobo — Spanish · Andalusia

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.