That said, there is one fish I eat most often, at least weekly: 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 forgiving to cook. The omega-3 fat it contains is renowned for its health-protective properties, and the fish is an exceptionally good source in vitamin D. Salmon is readily available — fresh or frozen — at fish counters and on restaurant menus, and it can be fairly budget-friendly. (When shopping for seafood I rely on the Monterey Bay Aquarium Seafood Watch for the most sustainable choices.)
Considering how often I eat salmon, I’m always looking for new, enticing ways to prepare it, and this recipe is a definite keeper. It gives the fish fillets the shawarma treatment, with a marinade of olive oil, lemon juice and the earthy, savory, warm blend of spices typical of the Middle Eastern dish.
After marinating for a couple of hours, you roast the fish — or grill it if you prefer. Then, after it has cooled slightly, you take advantage of its large, luxurious flakiness by breaking the filets up with a fork into bite-size shingles. The fish is then piled on a plate with fresh cucumbers and tomatoes, and drizzled with the creamy white sauce traditionally served with shawarma — a mix of yogurt, herbs — here it’s dill — lemon juice and garlic.
Sprinkled generously with fresh parsley leaves and served with warm pita, it’s a delectably different way to serve a favorite seafood staple.
