Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki

The recipe Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki can be made in roughly 55 minutes. One portion of this dish contains around 21g of protein, 39g of fat, and a total of 468 calories. This recipe serves 6. For $3.84 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires scallion, oregano, english cucumber, and feta. A few people made this recipe, and 12 would say it hit the spot. It works well as a main course. It is a rather expensive recipe for fans of Mediterranean food. It is a good option if you're following a gluten free and pescatarian diet. With a spoonacular score of 71%, this dish is good. If you like this recipe, take a look at these similar recipes: Herbed Flatbreads with Baked Cheese and Roasted Red Pepper Relish, and a Giveaway, Roasted Salmon with Red Pepper and Corn Relish, and Roasted Salmon with Red Pepper and Corn Relish.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the Tomato-Red Pepper Relish: Combine the tomatoes, red pepper, onion, vinegar, oil and salt and pepper to taste in a medium bowl. Cover and let sit at room temperature while you prepare the rest of the recipe. For the Spicy Herbed Tzatziki: Smash the garlic cloves, remove the skins and sprinkle with salt. Work the garlic into a paste by chopping and smearing it into the cutting board with your knife blade. Put into a medium bowl along with the yogurt, cucumber, feta if using, scallion, Serrano chile, parsley, mint and lemon zest. Cover and refrigerate until ready to use. For the Grilled Salmon: Combine the oil oregano, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture over the salmon in a baking dish and turn to coat. Cover and marinate for 15 minutes. Heat a grill pan over high heat. Remove the salmon from the marinade and season with salt and pepper. Grill, skin-side down, until golden brown and crisp on the first side, about 5 minutes. Turn and cook until opaque three-quarters of the way through (medium-well done), about 5 more minutes. Remove to a cutting board and let cool to room temperature. Peel off the skin and discard. Using a fork, break into bite-size pieces. Put some of the flaked salmon in the lettuce leaves, top with some of the relish and drizzle with the tzatziki.

 

Step by step:

For the Grilled Salmon

1. Combine the oil oregano, garlic, salt and pepper in a blender and blend until smooth.

2. Pour the mixture over the salmon in a baking dish and turn to coat. Cover and marinate for 15 minutes.

3. Heat a grill pan over high heat.

4. Remove the salmon from the marinade and season with salt and pepper. Grill, skin-side down, until golden brown and crisp on the first side, about 5 minutes. Turn and cook until opaque three-quarters of the way through (medium-well done), about 5 more minutes.

5. Remove to a cutting board and let cool to room temperature. Peel off the skin and discard. Using a fork, break into bite-size pieces.

6. Put some of the flaked salmon in the lettuce leaves, top with some of the relish and drizzle with the tzatziki.

For the Tomato-Red Pepper Relish

1. Combine the tomatoes, red pepper, onion, vinegar, oil and salt and pepper to taste in a medium bowl. Cover and let sit at room temperature while you prepare the rest of the recipe.

2. For the Spicy Herbed Tzatziki: Smash the garlic cloves, remove the skins and sprinkle with salt. Work the garlic into a paste by chopping and smearing it into the cutting board with your knife blade. Put into a medium bowl along with the yogurt, cucumber, feta if using, scallion, Serrano chile, parsley, mint and lemon zest. Cover and refrigerate until ready to use.

Nutrition Information:

covered percent of daily need