Baked Salmon Shawarma

For salmon, combine salt, pepper, garlic, oregano, parsley, lemon, paprika, cumin, coriander and olive oil in blender container; cover and blend until well mixed. Rub mixture onto salmon filet and marinate, refrigerated, 2 to 3 hours.

Meanwhile, prepare salad. Thinly slice cucumbers and onions. In medium saucepan, bring cider vinegar, salt and sugar to a simmer. Remove from heat; add onions. Let onions stand at room temperature until cool. Drain onions and toss with cucumbers; set aside until ready to use.

Line sheet pan with parchment paper. Place salmon on pan and roast at 300 F in convection oven for 8 to 10 minutes. Finish under broiler for 2 to 3 minutes to brown and internal temperature reaches 135 F.

Meanwhile, for rice, heat large skillet over medium heat. Add olive oil and onions; sweat 2 to 3 minutes or until tender. Add turmeric and cumin. Stir in water, lemon juice and rice; bring to a simmer.

Lower heat, cover tightly and cook until rice is tender, about 15 minutes. Fluff and keep warm.

For tahini sauce, whisk tahini and water and place in blender container. Add garlic, cumin, lemon and salt; blend on low until smooth. Add parsley, chives, dill and mint; blend on high 5 to 10 seconds.

To serve, place about 3 ounces warm rice in individual bowl. Flake salmon and place about 3 ounces on top of rice. Garnish with onion-cucumber salad and drizzle with herbed tahini sauce.