Greek Salmon Gyros is a new take on the traditional gyro. The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky. On top of a toasty Mediterranean pitas bread, piled high with the salmon, creamy garlic sauce, and a nice chopped salad of tomatoes, cucumbers, cilantro.
Gyros are a classic greek dish. They are a version of a similar döner kebabs. Traditionally turkey and shawarma of the Middle East, which are slices of meat. Not minced loaf like other dishes. This recipe has some of the same themes of the original recipe but the salmon fillet adds something special to the meal.
Salad: The key to this meal is the salad and garlic sauce. The first step is to take a medium bowl, whisk together 1 teaspoon of the minced garlic, 2 tablespoons oil, and 2 tablespoon vinegar. Add chopped cilantro stems, tomatoes, and cucumbers to the bowl, stirring to combine. Season to taste with salt and pepper make sure you taste before you’re finished.
Garlic sauce: This sauce will go great with your Gyros In another bowl, stir together your sour cream and ½ teaspoon of chopped garlic. Don’t forget to season with salt and pepper.
Wine pairing
A nice Pinot Gris goes great with this salmon gyro: Pinot Grisare great for oily fish. Its high acidity and fruity flavors make it a great pairing for seafood dishes. Pinot Gris are considered more on the dryer side of the wine range. American Pinot Gris is not as acidic as the same type of wine grown in France or Italy. This crisp wine complements an oily fish like salmon very well. Also nice seared mackerel can help bring out the citrus and fruity flavors of this wine.
Tips for cooking fish
Fixing dry fish: If you’re cooking fish and it comes out too dry, brush it with a mixture of equal parts melted butter and lemon juice. The butter will help make it moister, while the lemon juice will help it hold together.
Sear Skin-Side Down: As a general rule always cook fish skin-side down first. It produces a crisp exterior, and also you’ll also avoid overcooking. A good rule of thumb is to leave the fish skin-side down for three-quarters of the cooking time, and only flip it when you are about to finish.
Be gentle: Basically, I’d suggest using the gentlest heat that you can possibly apply when cooking fish. If you’re grilling, grill over a gentle fire. If you’re steaming or poaching, do it at a low simmer.
Greek Salmon Gyros with Chopped Salad
Greek Salmon Gyros is a new take on the traditional gyro. The salmon fillets are seasoned with fragrant dried oregano, then quickly seared until the skin is extra crispy and the salmon flesh is flaky.
- dried oregano (use 2 tsp)
- 10 oz pkg salmon fillets
- 2 Mediterranean pitas
- 3 pkts sour cream
- ¼ oz fresh cilantro
- garlic (use 2 large cloves)
- 2 plum tomatoes
- 1 cucumber
- kosher salt & pepper
- olive oil
- red wine vinegar (or apple cider vinegar)
- Prep ingredients: Peel cucumber, then halved lengthwise, scoop out seeds with a spoon, and cut into ½-inch pieces. Cut tomatoes into ½-inch pieces. Peel and finely chop 1½ teaspoons garlic. Pick cilantro leaves, then finely chop stems, keeping leaves whole.
- Make salad & garlic sauce: In a medium bowl, whisk together 1 teaspoon of the chopped garlic, 2 tablespoons oil, and 1 tablespoon vinegar. Add cilantro stems, tomatoes, and cucumbers, stirring to combine. Season to taste with salt and pepper. In a small bowl, stir together all of the sour cream and remaining chopped garlic. Season to taste with salt and pepper.
- Toast pitas: Brush both sides of each pita lightly with oil. Heat a medium nonstick skillet over medium. Add 1 pita at a time to skillet and toast until lightly golden and warmed through, about 1 minute per side. Wrap pitas in foil to keep warm as you go. Reserve skillet for step 5.
- Season salmon: Pat salmon flesh and skin very dry, then season both sides with salt and pepper. Season flesh side only with 1 teaspoon of the dried oregano per filet (2 teaspoons total).
- Cook salmon: Heat 1 tablespoon oil in a reserved skillet over medium until shimmering. Add salmon, skin side down, and press firmly in place for 10 seconds with the back of a spatula. Cook, occasionally pressing gently, until skin is well browned and very crisp, and salmon is almost cooked through, about 5 minutes. Flip salmon and cook until just medium, about 2 minutes (or longer if desired).
- Assemble gyros & serve: Serve pitas topped with salmon and some of the chopped salad. Drizzle with garlic sauce, then garnish with whole cilantro leaves. Pass any remaining chopped salad and garlic sauce at the table.
Allergens
Fish (1), Wheat (2), Milk (3), Sesame
(4), Soy (5). May contain traces of
other allergens. Packaged in a facility
that packages gluten containing
products.
