Ok, so calling this a shawarma might be up selling it a little bit, but the idea of really smoky, zaatar encrusted, charred salmon is a nod to the fabulous Middle Eastern BBQ that I simply adore. The salmon is served with warm red pesto grains – I just use a packet of shop bought, ready cooked, mixed grains that I steam back to life. Like all great kebabs, my salmon needs something tart, so I serve it with a very simple macerated onion and parsley salad; AKA the best kebab side ever. This is fast, furious mid-week cooking.
- Chuck the red onion, lemon and a good pinch of salt into a bowl. Mix well and leave to one side to macerate. Give it a stir every now and then to help the onions soften.
- Rub ½ tsp of oil over each salmon fillet and coat with the zaatar.
- Heat the remaining oil in a non-stick frying pan over a medium heat. Add the salmon, flesh side down and cook for 2 minutes. Turn and cook for another 2-3 minutes until just cooked. Remove from the pan and set to one side.
- Re-heat the pan over high heat. Add the grains and break them up with a spoon. Pour in 2 tbsp of water and stir-fry for a minute to allow the grains to steam and puff up. Switch off the heat and add the pesto. Season with salt and pepper and mix well.
- To serve, add the parsley to the onions and toss together. Divide the grains between the two plates. Top with the salmon and salad and serve immediately.
1 red onion, finely sliced
The juice of a lemon
2 salmon fillets (120g each) skin on
1 ½ tbsp olive oil
2 tbsp zaatar
250g pack cooked mixed grains – freekeh/lentils/rice
3 tbsp red pesto
2 large handfuls of parsley leaves
Sea salt and black pepper