GRILLED SALMON GYROS

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Grilled Salmon Gyros image

Provided by Guy Fieri

Time 1h5m

Yield 6 servings

Number Of Ingredients 30

1 teaspoon chopped oregano leaves
1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons grapeseed oil
1/4 teaspoon hot pepper flakes
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 (6-ounce) fresh skinless salmon fillets, (wild preferred)
4 pita breads
Tomatoes and Onions, recipe follows
Cucumber Dill Sauce, recipe follows
1 cup shredded iceberg lettuce, optional
3 cups seeded and diced tomatoes
3/4 cup quartered and thinly sliced red onion
1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1 teaspoon white balsamic vinegar
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon chopped oregano leaves
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 1/2 tablespoons grapeseed oil
1 cup Greek yogurt
1 1/2 cups peeled, seeded, finely diced English cucumber
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons minced garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt

Steps:

  • Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
  • Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
  • Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
  • Put the pita bread on grill to heat through.
  • Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
  • Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
  • Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.

Nutrition Facts : Calories 429 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 69 milligrams, Sodium 683 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 30 grams, Sugar 6 grams

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