Grilled Salmon Gyros

1 lb. boneless and skinless salmon fillets, cut into 4 oz. servings
1 tsp. kosher salt
1 tsp. seafood seasoning (or blackened seasoning)
1 tsp. ground pepper
2 T. olive oil
4 Greek pita bread, slightly warmed
2 cups chopped greens (iceberg lettuce, mixed greens, romaine, spinach)
2 tomatoes, thinly sliced
¼ cup sliced red onions
1 small cucumber, thinly sliced
1 cup yogurt sauce (see recipe below)

Place salmon on work surface. In a small bowl, combine the salt, seasoning, pepper and oil and rub all sides of salmon fillets with mixture. Heat an outdoor grill or a grill pan and grill salmon fillets for a total of 8 minutes, 4 minutes per side. Remove to platter.
Place the pita bread on work surface. Top each one with some of the greens, 2 tomato slices, some red onions and cucumbers. Place one fillet on each prepared pita bread, top with sauce, roll up and serve with lots of napkins.

Yogurt Sauce
8 oz. container plain yogurt
2 cloves garlic, minced
1 tsp. sugar
1 tsp. kosher salt
1 tsp. dried dill OR 1 T. chopped fresh mint
2 T. chopped fresh mint
2 T. chopped onion

Mix all ingredients in a bowl. Refrigerate until ready to serve.

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