Shawarma-Spiced Salmon Skewers with Golden Cauliflower Rice

If using wooden skewers, put them in water to soak while you prepare the salmon.
1½ pounds center-cut salmon fillet
Cut the salmon into 16 chunks, about 1¼-1½ inches each. If your fillet has a thinner section, cut it into longer strips that you can fold in half and thread onto skewers.
In a medium bowl, whisk the olive oil, spices, salt, and lemon juice. Add the salmon and toss gently to coat. Thread the salmon pieces onto four skewers and set aside while you prep your grill.
2 tablespoons extra virgin olive oil, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon ground coriander, ½ teaspoon turmeric, ¼ teaspoon cinnamon, ¾ teaspoon kosher salt, 1 tablespoon fresh lemon juice, ¼ teaspoon cloves or allspice
Heat your grill or grill pan to medium-high. Lightly coat a grill pan with cooking spray or brush grill grates with olive oil.
Add the salmon skewers and cook for 1-3 minutes per side, turning when the salmon has light grill marks. I prefer to remove my salmon at about 130°F for a moist, tender center, but please note that this is below the USDA's recommendation of 145℉. See the notes (*) for more information.

Heat the olive oil in a 10-12 inch skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
2 tablespoons extra virgin olive oil, ½ small yellow onion, 2 cloves fresh garlic

Keep the cauliflower rice in the freezer until just before you add it to the skillet.

Add the turmeric and cumin and cook, stirring constantly, for 15–20 seconds, until fragrant. Add the cauliflower rice and the salt. Stir to coat the rice with the seasonings.
½ teaspoon ground turmeric, ¼ teaspoon ground cumin, ½ teaspoon kosher salt, 12 ounce bag of frozen cauliflower rice
Turn the heat up to medium-high and cook, stirring occasionally, for 5-6 minutes, until any excess moisture has cooked off.
Take the cauliflower rice off the heat. Taste and add additional salt as needed.
Serve the skewers over the cauliflower rice, accompanied by lemon garlic yogurt sauce and sumac onions if desired.
½ cup Lemon garlic yogurt sauce, ⅔ cup Sumac onions