Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki

Total Time:
55 min
Prep:
30 min
Inactive:
15 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Tomato-Red Pepper Relish:
  • 1 pint grape tomatoes, halved
  • 1 jarred roasted red pepper, thinly sliced
  • 1/2 small red onion, thinly sliced
  • Splash red wine vinegar
  • Splash Greek extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Spicy Herbed Tzatziki:
  • 2 cloves garlic
  • Kosher salt
  • 1 cup fat-free Greek yogurt
  • 1/2 English cucumber, grated and squeezed dry in paper towels
  • 1/4 cup crumbled Feta, optional
  • 1 scallion, green and pale green part chopped
  • 1 serrano chile, finely diced
  • 3 tablespoons chopped flat leaf parsley
  • 3 tablespoons chopped fresh mint
  • 1/2 teaspoon finely grated lemon zest
  • Grilled Salmon:
  • 1/2 cup canola oil
  • 1/4 cup fresh oregano
  • 2 cloves garlic, smashed
  • Kosher salt and freshly ground black pepper
  • 1 pound salmon fillet, center cut and skin on
  • Butter lettuce leaves, for serving
Directions

For the Tomato-Red Pepper Relish: Combine the tomatoes, red pepper, onion, vinegar, oil and salt and pepper to taste in a medium bowl. Cover and let sit at room temperature while you prepare the rest of the recipe.

For the Spicy Herbed Tzatziki: Smash the garlic cloves, remove the skins and sprinkle with salt. Work the garlic into a paste by chopping and smearing it into the cutting board with your knife blade. Put into a medium bowl along with the yogurt, cucumber, feta if using, scallion, Serrano chile, parsley, mint and lemon zest. Cover and refrigerate until ready to use.

For the Grilled Salmon: Combine the oil oregano, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture over the salmon in a baking dish and turn to coat. Cover and marinate for 15 minutes.

Heat a grill pan over high heat. Remove the salmon from the marinade and season with salt and pepper. Grill, skin-side down, until golden brown and crisp on the first side, about 5 minutes. Turn and cook until opaque three-quarters of the way through (medium-well done), about 5 more minutes. Remove to a cutting board and let cool to room temperature. Peel off the skin and discard. Using a fork, break into bite-size pieces.

Put some of the flaked salmon in the lettuce leaves, top with some of the relish and drizzle with the tzatziki.


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