Broiled Salmon Gyros with Cucumber Feta Yogurt Dip

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Damn Delicious

Total Time

1 hour 25 minutes

Prep Time

1 hour 15 minutes

Cook Time

10 minutes

Rating

(0)

Ingredients

4 servings

1 pound salmon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 whole wheat pita pockets, split into 4 halves
2 cups baby spinach, for serving
Lemon wedges, for serving
2 cups Greek yogurt
1 cup crumbled feta
1 Persian cucumber, grated
½ teaspoon oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste

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Preparation

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Step 1

In a medium bowl, combine Greek yogurt, feta, cucumber, oregano, garlic and onion powder, salt and pepper, to taste. Cover and place in the refrigerator for at least 1 hour, allowing the flavors to meld.

Step 2

Preheat oven to broil. Line a baking sheet with parchment paper.

Step 3

Place 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.

Step 4

To assemble the gyro, stuff pita halves with salmon, spinach and dip. Serve immediately with lemon wedges, if desired.

Chef’s notes

Using wild-caught Alaska salmon gives the gyros a delicate texture.

Feel free to add more vegetables to the gyro for added flavor and nutrition.

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Ingredients

Seasonal Recipes

Skill Level

other

Broiled Salmon Gyros with Cucumber Feta Yogurt Dip

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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