Shawarma-Spiced Salmon · HelloFresh Database

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Shawarma-Spiced Salmon

High Protein

Mediterranean

Quick

Shawarma-Spiced Salmon

with Arugula Shirazi Salad & Red Pepper Hummus

5 min

Difficulty: 1/3

Middle East

This dish is a mash-up of culinary influences: You’ll season chicken with a spice blend inspired by Turkish shawarma, then pound the cutlets thin and pan-fry them—similar to French paillard. On the side, you’ll serve an Iranian-inspired shirazi salad of tomato, cucumber, and lemon, plus arugula for extra greens. The end result? Totally delicious.

Allergens

Milk

Fish

Sesame

Wheat

Utensils

Paper Towel

Large Pan

Plastic Wrap

Meat Mallet

Aluminum Foil

Zester

Whisk

Large Bowl

Tags

Under 650 Calories

High Protein

Mediterranean

Quick

Pork-free

Easy Prep

Carb Conscious

New

World-flavors

Classic Plates

Seasonal

Ingredients

Lemon

Lemon

1 unit

Tomato

Tomato

1 unit

Scallions

Scallions

2 unit

Cilantro

Cilantro

0.25 ounce

Garlic Powder

Garlic Powder

1 teaspoon

Shawarma Spice Blend

Shawarma Spice Blend

1 tablespoon

Arugula

Arugula

2 ounce

Croutons

Croutons

1 unit

Mini Cucumber

Mini Cucumber

1 unit

Salmon

Salmon

10 ounce

Red Pepper Hummus

Red Pepper Hummus

4 tablespoon

Salt

Salt

Pepper

Pepper

Cooking Oil

Olive Oil

Olive Oil

Preparation

1

Prep

• Wash and dry produce. • Zest and quarter lemon. Trim and finely dice cucumber. Dice tomato into 1⁄4-inch pieces. Trim and thinly slice scallions. Roughly chop cilantro.

2

Season & Cook Chicken

• Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄4 inch thick. Season all over with half the garlic powder, half the Shawarma Spice Blend (all for 4 servings), salt, and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 2-3 minutes per side. • Turn off heat. Transfer chicken to a cutting board and tent with foil to keep warm.

3

Make Salad

• In a large bowl, whisk together lemon zest, remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), a squeeze of lemon juice, a pinch of salt, and pepper. • Add arugula, cucumber, tomato, scallions, and cilantro to bowl; toss to combine. Taste and season with salt and pepper.

4

Serve

• Divide chicken between plates. Spread tops of chicken with hummus; top with salad and croutons. Serve with remaining lemon wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***

Nutrition per serving

650

kcal

Calories

48

g

Fat

8

g

Saturated Fat

22

g

Carbohydrate

5

g

Sugar

5

g

Dietary Fiber

34

g

Protein

95

mg

Cholesterol

310

mg

Sodium

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Made with ♥ by Norman Huth

HelloFresh Database

Made with ♥ by Norman Huth