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Grilled Salmon Gyros

We love using broiled wild-caught Alaska salmon and flaking it to perfection, enveloped in pita bread with homemade Cucumber Feta Greek yogurt dip. With the sockeye salmon’s delicate texture, this gyro will knock your socks off, and you’ll be wanting it every single day of the week.

We can start by taking small steps every day to bring ourselves closer to heart health, beginning with our diet. Take salmon for example. Salmon is packed with heart-healthy omega-3 fatty acids, Vitamin D and is a great source of protein. It’s also incredibly easy to prepare, whether it’s on the grill, stovetop or oven, and can be used in almost any dish, like salads, sandwiches and pastas.

 

Ingredients
Salmon marinade:

  • 1 teaspoon chopped oregano leaves
  • 1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste) 1/2 teaspoon freshly cracked black pepper 1 1/2 tablespoons grapeseed oil
  • 1/4 teaspoon hot pepper flakes
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice 4 (6-ounce) fresh skinless wild salmon fillets
  • 4 pita breads
  • Tomatoes and Onions, recipe follows Cucumber Dill Sauce, recipe follows
  • 1 cup shredded iceberg lettuce, optional

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

Directions:

1) 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.

2) Pre-heat Grill

3) 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.

4) Put the pita bread on grill to heat through.

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

Tomatoes and Onions

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

Cucumber Dill Sauce

7) 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.

See the full recipe on The Food Network
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