Ingredients for Salmon Thessaloniki
- Dried Oregano
- Dried Mint
- 1 teaspoon fennel seeds
- Salt And Pepper
- Salmon Fillets
- Vegetable Oil
- Pita Bread Rounds
- Tomatoes
- 1 large cucumber, peeled, seeded and grated
- Plain Nonfat Yogurt
- Of Fresh Mint
- 2 cloves garlic, minced
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How to Make Salmon Thessaloniki
- **Prepare the Tzatziki Sauce:** Peel and halve the cucumber. Scoop out and discard the seeds. Grate the cucumber, squeezing out excess liquid. In a medium bowl, combine the grated cucumber, Greek yogurt, mint, and minced garlic. Season with salt and pepper to taste. Refrigerate for at least 30 minutes (longer is better!).
- **Prepare the Herb Mixture:** In a small bowl, combine the dried oregano, fennel seeds, salt, and pepper. Mix well.
- **Prepare the Salmon:** Rinse the salmon fillet and pat it dry with paper towels. Cut the salmon into 12 slices, approximately 1/2 inch thick and 1 inch wide.
- **Marinate the Salmon:** Lightly brush one side of each salmon slice with olive oil. Sprinkle half of the herb mixture over the oiled side, pressing gently to adhere. Flip and repeat with the remaining herb mixture.
- **Assemble the Skewers:** Thread the salmon strips onto the soaked bamboo skewers, weaving them back and forth to create a ribbon pattern.
- **Refrigerate:** Refrigerate the skewers for at least 30 minutes to allow the flavors to meld.
- **Preheat the Grill:** Preheat your grill to high heat. If using charcoal, ensure the coals are glowing red with white ash around the edges.
- **Grill the Salmon:** Lightly oil the grill grates. Add the salmon skewers and grill for 3 minutes per side, or until the salmon is cooked through and opaque.
- **Assemble and Serve:** Warm the pita breads. Serve two salmon skewers on each pita bread, drizzled generously with the chilled tzatziki sauce and sprinkled with chopped tomatoes. Before eating, fold the pita bread around the salmon and gently remove the skewers.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
22g
Fat
4g
Carbs
13g
