1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
2 teaspoons grill seasoning, recommended brand Montreal OR sumac
Juice of 1 lemon
1 large cloves garlic, minced
6 tablespoons extra-virgin olive oil, divided
2 lbs. salmon, cut into pieces of your choice or a whole side
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Zest of 1 lemon
¼ teaspoon cumin
½ teaspoon kosher salt
¼ teaspoon black pepper
Juice from ½ lemon
1/4 cup tahini
1 1/2 cups Greek yogurt
Parsley or dill, optional
olive oil, kosher salt and pepper
Toasted pita, optional
In a bowl, combine the coriander, cumin, chili powder, paprika and grill seasoning. And the lemon juice, the garlic and 4 tablespoons oil and stir until it is paste-like. Place salmon on a large baking sheet. Slather the mixture all over the salmon until it is well-coated. Set aside for 15 minutes and up to 1 hour.
Preheat oven to 400°F. Bake for 20 minutes.
In a large skillet heat remaining 2 tablespoons oil over medium heat. Add the onions and peppers. Cook for 5 minutes until soft and slightly browned. Add lemon zest, cumin and season with salt and pepper. Cook for an additional 3 minutes.
Make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and pepper and a small drizzle of olive oil. Add parsley, if using. Mix to combine.
To assemble, atop a toasted pita, place some of the salmon. Top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce