Grilled Salmon Greek Pitas Recipes
GRILLED SALMON PITA SANDWICHES
When cooking fish, I like to season simply and focus on the cooking method to yield moist and delicious results with flavor that speaks for itself. This recipe focuses on that, using lots of lemon zest to enhance the fresh flavor of salmon. Served on grilled pita brushed with garlic butter and topped with a crunchy Asian-inspired broccoli and carrot slaw, I hope it becomes one your favorite fish sandwiches.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the salmon: Combine the oil, lemon zest, salt and pepper in a large bowl. Add the salmon cubes and toss to coat. Marinate at room temperature for 15 to 20 minutes.
- To make the slaw: Whisk the mayonnaise, orange juice, vinegar, gochujang, sesame oil and salt together in a medium bowl. Add the carrots, broccoli, scallions and sesame seeds and toss to combine. Set aside while you grill the salmon, or refrigerate the slaw for up to 3 hours before serving.
- Preheat a grill pan over medium heat. Divide the salmon between 4 to 6 metal skewers (or wooden skewers soaked in water for 1 hour). Place the skewers on the pan and grill, turning to get grill marks on all four sides, until the salmon is cooked to the desired doneness, about 6 minutes for medium-rare salmon. Transfer to a plate and let rest a few minutes.
- For the pitas: Place the butter and garlic in a small microwave-safe bowl and microwave until the butter is melted and the garlic becomes very fragrant, about 30 seconds. Brush the pitas with the garlic butter and place on the grill pan until lightly toasted and warmed through, about 1 minute per side.
- Place a pita on a plate, top with the broccoli slaw and then the grilled salmon from 1 skewer. Serve immediately with lemon wedges.
GRILLED SALMON GYROS
Provided by Guy Fieri
Time 1h5m
Yield 6 servings
Number Of Ingredients 30
Steps:
- 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.
- Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
- 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.
- Put the pita bread on grill to heat through.
- 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.
- Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
- 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.
Nutrition Facts : Calories 429 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 69 milligrams, Sodium 683 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 30 grams, Sugar 6 grams
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