Ingredients

• 1 teaspoon chopped oregano leaves
• 1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
• 1/2 teaspoon freshly cracked black pepper
• 1 1/2 tablespoons grapeseed oil
• 1/4 teaspoon hot pepper flakes
• 1/2 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 4 (6-ounce) fresh skinless salmon fillets, (wild preferred)
• 4 pita breads
• Tomatoes and Onions, recipe follows
• Cucumber Dill Sauce, recipe follows
• 1 cup shredded iceberg lettuce, optional
• 3 cups seeded and diced tomatoes
• 3/4 cup quartered and thinly sliced red onion
• 1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
• 1 teaspoon white balsamic vinegar
• 1/2 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped oregano leaves
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 1 1/2 tablespoons grapeseed oil
• 1 cup Greek yogurt
• 1 1/2 cups peeled, seeded, finely diced English cucumber
• 1 1/2 tablespoons chopped fresh dill
• 1 1/2 tablespoons minced garlic
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt

Instructions

1. Watch how to make this recipe.
2. Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
3. Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
4. Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
5. Put the pita bread on grill to heat through.
6. Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
7. Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
8. Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.