Grilled Salmon Gyros
Why I Love This Recipe
"At the Oregon Brewfest they had the best salmon gyros EVER! So we tried to find a recipe as similar as we could, this is fairly close" ~ Chris & Judy
Ingredients You'll Need
Marinade:
1 tsp Oregano
1 Garlic Clove, With Pinch Of Salt, Made Into Paste
1/2 tsp Black Pepper
1 1/2 Tbsp Grapeseed Oil
1/4 tsp Crushed Red Pepper
1/2 tsp Grated Lemon Zest
2 Tbsp Freshly Squeezed Lemon Juice
6 oz Fresh Skinless Salmon Fillets
Tomato/Onion Mixture:
3 cup Tomatoes, Seeded & Diced
3/4 cup Red Onion, Quartered & Thinly Sliced
1 Garlic Clove, With Pinch Of Salt, Made Into Paste
1 tsp White Balsamic Vinegar
1/2 tsp Grated Lemon Zest
1 tsp Oregano
1/2 tsp Black Pepper
1/2 tsp Salt
1 1/2 Tbsp Grapeseed Oil
Cucumber/Dill Sauce:
1 cup Plain Greek Yogurt
1 1/2 cup English Cucumber, Peeled & Diced
1 1/2 Tbsp Fresh Dill, Chopped
1 Garlic Clove, Minced
1 tsp Grated Lemon Zest
1 Tbsp Fresh Lemon Juice
1/2 tsp Black Pepper
1/2 tsp Salt
4 slices Pita Bread
Directions
*Combine all of the marinade ingredients in a plastic bag; add salmon, seal bag and refrigerate for at least 30 minutes or up to 1 hour
Tomatoes & Onions:
*Combine all of the ingredients in a large bowl and set aside until ready to assemble gyros
Cucumber Dill Sauce:
*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
Gyro:
*Preheat grill to medium-low heat
*Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side; remove from grill and keep warm
*Put 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 cucumber sauce; add iceberg lettuce, if desired
