Food & Drink

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

Total Time: 55 min
Prep: 30 min
Inactive: 15 min
Cook: 10 min
Yield: 4 to 6 servings


Tomato-Red Pepper Relish:
1 pint grape tomatoes, halved
1 jarred roasted red pepper, thinly sliced
1/2 small red onion, thinly sliced
Splash red wine vinegar
Splash Greek extra-virgin olive oil
Kosher salt and freshly ground black pepper

Spicy Herbed Tzatziki:
2 cloves garlic
Kosher salt
1 cup fat-free Greek yogurt
1/2 English cucumber, grated and squeezed dry in paper towels
1/4 cup crumbled Feta, optional
1 scallion, green and pale green part chopped
1 serrano chile, finely diced
3 tablespoons chopped flat leaf parsley
3 tablespoons chopped fresh mint
1/2 teaspoon finely grated lemon zest

Grilled Salmon:
1/2 cup canola oil
1/4 cup fresh oregano
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 pound salmon fillet, center cut and skin on
Butter lettuce leaves, for serving


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.

Recipe courtesy of



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