Broiled Salmon Gyros with Cucumber Feta Yogurt Dip
Total Time
1 hour 25 minutes
Prep Time
1 hour 15 minutes
Cook Time
10 minutes
Rating
0 out of 5 stars
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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
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.
Step 5
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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.
