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

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Bobby Flay Fit