Grilled Salmon Gyros

Ingredients:

Salmon marinade:

• 4 fresh skinless salmon fillets (170 g), preferably wild
• 1 teaspoon chopped oregano leaves
• 1.5 tsp garlic paste (1 large clove crushed into a paste with a pinch of salt)
• 1/2 tsp crushed black pepper
• 1.5 tbsp. grape seed oil
• 1/4 tsp hot pepper flakes
• 1/2 tsp grated lemon zest
• 2 tablespoons squeezed lemon juice
• 4 pita breads
• Tomatoes with cheese (see recipe below)
• Cucumber and dill sauce (see recipe below)
• 1 cup shredded iceberg lettuce (optional)

Cheese and tomatoes:

• 3 cups seeded and chopped tomatoes
• 1/4 cup crumbled feta cheese
• 3/4 cup red onion, quartered and thinly sliced
• 1 tsp garlic paste (1 large clove of garlic, crushed into a paste with a pinch of salt)
• 1 teaspoon white balsamic vinegar
• 1/2 tsp grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped oregano leaves
• 1/2 tsp crushed black pepper
• 1/2 tsp coarse salt
• 1.5 tbsp. grape seed oil
• In a large bowl, mix together all ingredients and set aside until you are ready to assemble the snack

Cucumber sauce with dill:

• 1 cup Greek yogurt
• 1.5 cups cucumber, peeled, seeded and diced into small cubes
• 1.5 tbsp chopped fresh dill
• 1.5 tbsp. minced garlic
• 1 tsp grated lemon zest
• 1 tbsp fresh lemon juice
• 1/2 tsp crushed black pepper
• 1/2 tsp coarse salt
• In a small bowl, mix together All ingredients. Cover and refrigerate until using, at least 30 minutes and up to 12 hours.

Preparation:

1. Salmon marinade: Combine all marinade ingredients in a resealable plastic bag. Add the fish, seal the bag, and refrigerate for at least 30 minutes and up to an hour.
2. Preheat the grill (if using an outdoor one) or heat a grill pan on the stovetop over medium-low heat.
   
   Remove the salmon from the marinade and grill until cooked through, about 3-4 minutes per side. Remove the fillet from the grill, transfer to a plate, and keep warm.
3. Place the pita breads on the grill to heat through.
   
   Serve with salmon fillets in pitas, top with the cheese and tomato mixture, and drizzle with cucumber and dill sauce. Top with iceberg lettuce, if desired.