Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 495 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 72 milligrams
- Sodium
- 439 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 2 grams
- Protein
- 28 grams
- Sugar
- 6 grams
- Total: 55 min
- Prep: 30 min
- Inactive: 15 min
- Cook: 10 min
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.