Greek Salmon Gyros with Beet Tzatziki are a delicious, colorful, quick and easy weeknight meal that will leave you begging for leftovers. Are you guys ready to send me back to Greece yet?
I know, I know. I have yet another Greek recipe to share with you today but I promise this is the last one for a while :). Maybe subconsciously I keep posting Greek recipes in the hopes that someone will find this blog and decide to sponsor me to live in Greece for the rest of my life.
This was actually the first recipe I decided I wanted to create (and it inspired the beet tzatziki and Greek marinated salmon recipes) because of a bad food experience we had in Santorini. “But Kara, you said the food in Greece was the best you’ve ever had while traveling”. True. But we did have one or two dishes that were a let down. And one was this seabass gyro from a restaurant named Argo.Maybe we went wrong ordering a seabass gyro from a fine dining restaurant in Santorini, known for its sunset views. If you’re going to do a gyro, perhaps you should stick to the authentic hole-in-the-wall restaurants that do gyros, gyros and nothing but gyros. But we hadn’t had any gyros yet in Greece and we wanted to order something that we hadn’t had yet and this was definitely unique. But we learned unique doesn’t necessarily equal good. The fish had no flavor and was cut into small chunks. There were some diced tomatoes over top and then a sauce that tasted exactly like sour cream. The pita was thin, almost like a tortilla. A few glasses of wine in, I told Steve that I wish I could go back there and tell the Chef how he could make this dish so much better – thicker pita, real tzatziki, some feta, grilled onion and tomato and grilled flaked pieces of fish. Steve said the dish reminded him of a disappointing plate of nachos, not a gyro.
When I got home and started thinking about recipes I wanted to recreate from the trip, this was the first one that came to mind because I knew I could improve it.
I decided to make salmon gyros because I’m all about the omega-3s that salmon provides (read my latest blog post on the nutrition benefits of seafood to learn more). I used my Greek marinated salmon (marinated in lemon juice and fresh oregano), added some crumbled feta, red onion, kalamata olives and topped it off with my beet tzatziki. And I used real pita bread that didn’t have the consistency of a tortilla. I would have taken my version of this seafood gyro any day over what we had in Greece. Although if the sunset view was factored in…it would be a toss up :). This dish is quick and easy to prepare and you can make the beet tzatziki in advance to save some time. Not a fan of beets? Replace the beets with grated zucchini for a traditional tzatziki. Steve gave this dish two thumbs up and a 20 month old girl named Catherine couldn’t keep her hands off my beet tzatziki a couple weekends ago when we had friends over so I think we’ve covered all bases here :).
Enjoy these salmon gyros and imagine you’re eating them overlooking the caldera of Santorini, watching the sunset. If you drink some ouzo with them, that may help your imagination ;).
- 1 lb. Greek Marinated Salmon
- 1/4 large red onion, sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced kalamata olives
- 4 pita breads
- 1/2 cup Beet Tzatziki
- Make the Beet Tzatziki.
- Prepare the Greek Marinated Salmon.
- Place red onion slices in a bowl of ice water (to remove bitterness) and let sit for 10 minutes. Drain before using.
- Warm pita bread either in the microwave, oven or stovetop.
- Assemble gyros by spreading the Beet Tzatziki over the entire pita. Divide salmon evenly between pitas. Top with, feta, olives and onion. Wrap with foil and serve immediately.