Grilled Salmon Gryo
All the flavors you expect in a gyro made with grilled salmon.
Servings: 4
Ingredients
- 1 pound salmon
- 1 tablespoon olive oil
- your favorite lemon/herb seasoning
For the Salad
- 1/2 cucumber, seeded and sliced thin
- 1/2 red onion, sliced thin
- 1/2 cup cherry tomatoes, halved
- 1/2 tablespoon chopped fresh dill
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
For the tzatziki
- 1/2 cup whole fat plain Greek yogurt
- 1/2 cucumber, seeded & grated and excess water squeezed out
- 2 cloves garlic, finely minced
- 1 lemon, juiced
- 2 - 4 tablespoons olive oil
- 1 tablespoons fresh chopped dill
- salt and pepper to taste
Instructions
For the salad
- Combine all ingredients and mix to combine. Set aside to let flavors mingle.
For the tzatziki
- Split cucumber in half and remove seeds with the spoon. You can either dice very fine or run it through a grater. Afterwards, place the cucumber on a couple paper towels/cheese cloth and wring out the excess water.
- Add the cucumber and remaining ingredients to a bowl and mix to combine. Set aside in the fridge and prepare the salmon.
For the salmon
- Set up pellet smoker at 375° or grill for medium indirect.
- Lightly oil the salmon and season with your favorite lemon/herb seasoning.
- Once the grill has come up to temperature, place the salmon skin side down and close the grill. Cook with indirect heat until the internal temperature is 135° (somewhere around 20 minutes or so of cooking time).
Final assembly
- Use a fork to break the salmon up. Take a warm pita/naan/flatbread and spread out a layer of the dressed salad. Top that with the salmon and then the tzatziki. Garnish with dill and enjoy immediately.