
Salmon Gyro
Ingredients
- 1 cup Full-Fat Greek Yogurt
- 1 tbsp. Sriracha or Chili Garlic Paste
- 2 tbsp. Lemon Juice freshly squeezed
- 2 ½ tbsp. Olive Oil divided
- ½ tsp. Fine Sea Salt
- Black Pepper to taste
- 4 6 oz. Salmon Filets boneless and skinless
- 4 Pitas
- Fresh Feta Crumbles for topping
Tzatziki
- 1 ½ cup Full-Fat Greek yogurt
- 2 large cloves Garlic finely minced
- 2 tbsp. Olive Oil
- ½ tsp. Fine Sea Salt
- 1-2 tbsp. Lemon Juice freshly squeezed
- ½ large English Cucumber grated with excess water squeezed out; about 1cup)
- 2 tbsp. fresh dill minced
Tomato and Cucumber Salad
- 3 medium Tomatoes chopped
- ½ large English Cucumber chopped
- ¼ large Red Onion chopped
- ¼ cup Fresh Parsley chopped
- 1 ½ tbsp. Olive Oil
- ¼-½ tsp. Fine Sea Salt depending on taste preference
- Pepper to taste
Instructions
Salmon
- To a large ziplock bag, add the yogurt, sriracha, lemon juice, 1 Tablespoon olive oil, salt, and pepper. Stir to combine.
- Rinse and dry each salmon filet.
- Add the salmon filets to the marinade bag and gently coat each filet in the yogurt marinade.
- Close the bag and marinate for 1 hour in the refrigerator.
- After the fish has marinated, heat a large non-stick skillet over medium-high heat.
- Add 1 ½ Tablespoons olive oil to the skillet and swirl around the pan. Turn the heat down to medium, and add the salmon filets.
- Immediately cover with a splatter screen, and cook for 4 minutes. Flip and cook for an additional 3 minutes or until the salmon is cooked through.
Tzatziki
- In a medium bowl, add the yogurt, garlic, olive oil, salt, and lemon juice. Stir to combine. Cover and refrigerate for at least one hour, but 24 hours is best.
- Just before serving, stir in the dill and cucumber.
Tomato and Cucumber Salad
- In a medium bowl, combine all ingredients.
Assembly
- Heat a pita until warm.
- To each pita, add tzatziki, tomato and cucumber salad, one salmon filet, and a sprinkle of fresh feta crumbles.
- Roll into a wrap and serve immediately.
Notes
A splatter screen is necessary for this recipe – otherwise the yogurt marinade will splatter a lot. To avoid hot splatter, be sure to use a splatter screen.
Don’t add the dill and cucumber to the tzatziki until just before serving. If you add it too early they will overpower the flavor of the dip.