Grilled Salmon Gyros

Total Time:
1 hr 5 min
Prep:
25 min
Inactive:
30 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • Tomatoes and Onions:
  • 3 cups seeded and diced tomatoes
  • 3/4 cup quartered and thinly sliced red onion
  • 1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
  • 1 teaspoon white balsamic vinegar
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chopped oregano leaves
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons grapeseed oil
  • Cucumber Dill Sauce:
  • 1 cup Greek yogurt
  • 1 1/2 cups peeled, seeded, finely diced English cucumber
  • 1 1/2 tablespoons chopped fresh dill
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon kosher salt
Directions

Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.

Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.

Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.

Put the pita bread on grill to heat through.

Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.

Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.

Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.

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    This recipe is featured in:

    Healthy Mediterranean