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Let’s begin by gathering our ingredients for Salmon Gyros:
Ingredients:
king salmon fillets
salt and pepper
olive oil
pita pockets
baby spinach
tomatoes
lemon
2 cups Greek yogurt
1 cup crumbled feta
1 cucumber, grated
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
In a medium bowl, combine 2 cups Greek yogurt, 1 cup feta, 1 grated cucumber, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper, to taste. Cover and place in the refrigerator for at least 1 hour.
Preheat oven to broil. Line a baking sheet with parchment paper. Place skinned salmon onto prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste.
Broil until pink, about 5 minutes. Gently flip and broil until the fish flakes easily with a fork, about 5 minutes. WARNING: do not put pan too close to broiler. Parchment paper may ignite.
Let cool for 5 minutes before flaking into 1/2-inch pieces.
To assemble the gyro, stuff pita halves with salmon, spinach, tomatoes, and Cucumber Feta Greek Yogurt Dip. Serve immediately with lemon wedges, if desired. Plate to serve, enjoy!
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If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.
Salmon Gyros
Recipe of the week: Broil wild-caught Alaskan salmon, flake into a pita, and top with homemade Cucumber Feta Greek yogurt dip to create these delicious Salmon Gyros.
Ingredients:
- king salmon fillets
- salt and pepper
- olive oil
- pita pockets
- baby spinach
- tomatoes
- lemon
- 2 cups Greek yogurt
- 1 cup crumbled feta
- 1 cucumber, grated
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions:
In a medium bowl, combine 2 cups Greek yogurt, 1 cup feta, 1 grated cucumber, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper, to taste. Cover and place in the refrigerator for at least 1 hour. Preheat oven to broil. Line a baking sheet with parchment paper. Place skinned salmon onto prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste. Broil until pink, about 5 minutes. Gently flip and broil until the fish flakes easily with a fork, about 5 minutes. Let cool for 5 minutes before flaking into 1/2-inch pieces. To assemble the gyro, stuff pita halves with salmon, spinach, tomatoes, and Cucumber Feta Greek Yogurt Dip. Serve immediately with lemon wedges, if desired. Plate to serve, enjoy!
In a medium bowl, combine 2 cups Greek yogurt, 1 cup feta, 1 grated cucumber, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper, to taste. Cover and place in the refrigerator for at least 1 hour. Preheat oven to broil. Line a baking sheet with parchment paper. Place skinned salmon onto prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste. Broil until pink, about 5 minutes. Gently flip and broil until the fish flakes easily with a fork, about 5 minutes. Let cool for 5 minutes before flaking into 1/2-inch pieces. To assemble the gyro, stuff pita halves with salmon, spinach, tomatoes, and Cucumber Feta Greek Yogurt Dip. Serve immediately with lemon wedges, if desired. Plate to serve, enjoy!
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