For the tzatziki
- 16 ounces plain Greek yogurt
- 1 cucumber, peeled, seeded, and diced
- 3 cloves garlic, minced
- 1 tablespoon white wine vinegar
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- juice of 1/2 lemon
- 1 tablespoon olive oil
For the salmon
- 6 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon smoked paprika
- 1 tablespoon fresh dill
- 1 tablespoon fresh oregano
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 pound salmon, skin removed and cut into large bite sized pieces
- 1 red bell pepper, cut into large bite sized pieces
For the assembly
- 6-8 pitas, warmed
- 1 cup grape tomatoes, halved
- 1/2 cup feta, crumbled
- Mix together all tzatziki ingredients. Refrigerate for at least 30 minutes to allow flavors to meld.
- Heat oven to 350*F.
- In a medium bowl, combine lemon juice, olive oil, balsamic, smoked paprika, dill, oregano, garlic, salt and pepper. Add salmon and toss well, making sure salmon is completely coated.
- Spread salmon and red pepper pieces out on baking sheet. Cook until salmon flakes easily, about 10 to 15 minutes.
- Serve salmon and red pepper pieces in pitas with tzatziki, tomatoes, and feta.
This recipe is from Half Baked Harvest and although I made it a very long time ago I remember that we didn’t enjoy it. Which is strange, since we love this type of thing usually. I guess it’s just not super well suited to salmon. I bet it would have been better with tilapia instead. Maybe baked whole and cut after it was cooked.