That said, there is one fish that I eat most often, at least once a week: salmon. There are so many reasons. I crave its rich, silky texture, thanks to its high fat content, which also makes it ultra-satisfying and more indulgent to cook with. The omega-3 fatty acids it contains are renowned for their health-protective properties, and fish is an exceptionally good source of vitamin D. Salmon is readily available – fresh or frozen – in fish stores and on restaurant menus. , and it can be quite economical. (When shopping for seafood, I rely on the Monterey Bay Aquarium Seafood Watch for the most sustainable choices.)
Get the recipe: Salmon Shawarma Salad
Considering how often I eat salmon, I’m always looking for new, tempting ways to prepare it, and this recipe is definitely one to keep. He gives fish fillets the shawarma treatment, with a marinade of olive oil, lemon juice and the earthy, savory, warming blend of spices typical of the Middle Eastern dish.
After marinating for a few hours, you roast the fish – or grill it if you prefer. Then, after it has cooled slightly, you enjoy its big, luxurious flakiness by breaking the fillets with a fork into bite-sized shingles. The fish is then piled on a plate with cucumbers and fresh tomatoes, and drizzled with the creamy white sauce traditionally served with shawarma – a mixture of yogurt, herbs – here it’s dill – juice of lemon and garlic.
Sprinkled generously with fresh parsley leaves and served with warm pita, it’s a deliciously different way to serve a favorite seafood dish.
Get the recipe: Salmon Shawarma Salad
