Broiled Salmon Gyros with Cucumber Feta Yogurt Dip
A healthy, protein-packed gyro with an easy homemade Greek yogurt dip!
Dovetailing tip: Use the leftover salmon from day 1 in todays salmon gyros recipe.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | salmon |
| 2 tablespoons | olive oil |
| kosher salt and freshly ground black pepper, to taste | |
| olive oil | |
| 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 |
| 1/2 teaspoon | oregano |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | onion powder |
| kosher salt and freshly ground black pepper, to taste |
Directions:
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.
Preheat oven to broil. Line a baking sheet with parchment paper.
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.
To assemble the gyro, stuff pita halves with salmon, spinach and dip. Serve immediately with lemon wedges, if desired.
Source: damndelicious.net
