Grilled Salmon Gyros Recipes

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SALMON GYRO WITH TOMATO-RED PEPPER RELISH AND SPICY HERBED TZATZIKI



Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki image

Provided by Bobby Flay

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 22

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
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
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

Steps:

  • 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.

Nutrition Facts : Calories 495 calorie, Fat 38 grams, SaturatedFat 8 grams, Cholesterol 72 milligrams, Sodium 439 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 28 grams, Sugar 6 grams

GRILLED SALMON GREEK PITAS



Grilled Salmon Greek Pitas image

Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 34m

Yield 6

Number Of Ingredients 13

1 (1 pound) fresh or frozen skinless salmon fillet
Reynolds Wrap® Heavy Duty Aluminum Foil
1 small red onion, thinly sliced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 lemon, thinly sliced
6 Greek pita flatbreads
2 cups chopped romaine lettuce
1 cup fresh cherry or grape tomatoes, quartered
1 (5.3 ounce) container plain Greek yogurt
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh dill weed

Steps:

  • Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
  • Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
  • Stack flatbreads; wrap tightly in heavy duty aluminum foil.
  • Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
  • Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
  • Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
  • Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 33.7 g, Cholesterol 50 mg, Fat 13.7 g, Fiber 2.9 g, Protein 21.9 g, SaturatedFat 3.3 g, Sodium 430.2 mg, Sugar 2.3 g

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