Grilled Herb-Crusted Salmon with Tzatziki Sauce

Salmon Thessaloniki Recipe 🐟

Description: Dive into the Mediterranean flavors with this delightful Salmon Thessaloniki recipe from lovewithrecipes.com. It’s a Greek-inspired dish bursting with freshness and zest, perfect for a quick and easy meal option.

• Cook Time: 6 minutes
• Prep Time: 20 minutes
• Total Time: 26 minutes
• Servings: 6

Ingredients:

• 1 tablespoon dried oregano
• 2 tablespoons dried mint
• 1 teaspoon fennel seed
• 6 salmon fillets
• 1 1/2 tomatoes
• 1 cucumber
• 1 cup plain nonfat yogurt
• 1 bunch of fresh mint
• 1 garlic clove
• Salt and pepper, to taste
• Olive oil, for brushing
• 6 pieces of pita bread

Instructions:

1. Prepare the Tzatziki Sauce:

   Related Articles

   • 
     🌟 Creamy Crunch Red & White Coleslaw Recipe 🌟
   • 
     Golden Saffron Sweet Rice: Authentic Punjabi Meethe Chawal Recipe
   • 
     Florida Citrus Dream: Joe’s Stone Crab Key Lime Pie 🦀🥧
   • 
     Savory Curried Eggs Over Fluffy Rice: A Delicious Way to Use Leftover Hard-Boiled Eggs
   • Cut the cucumber in half and spoon out the seeds. Grate the cucumber, then squeeze out the excess liquid.
   • In a medium bowl, combine the grated cucumber, yogurt, minced fresh mint, and crushed garlic.
   • Stir well to mix, then season with salt and pepper to taste. Chill the sauce until needed. It can be stored in the refrigerator for up to 3 days for enhanced flavor.

2. Prepare the Salmon:

   • If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent burning during grilling.
   • In a small bowl, mix together the dried oregano, dried mint, fennel seed, salt, and pepper to create the herb mixture.
   • Rinse the salmon fillets and pat them dry with paper towels. Cut the salmon into slices about 1/2 inch thick and 1 inch wide, yielding approximately 12 slices.
   • Lightly brush one side of the salmon strips with olive oil, then sprinkle half of the herb mixture over the salmon, pressing gently to adhere the herbs. Repeat the process on the other side with the remaining herb mixture.
   • Thread the seasoned salmon strips onto skewers, weaving them back and forth to create a ribbon pattern. Refrigerate the skewers for about 30 minutes to allow the salmon to absorb the flavors of the herbs.

3. Grill the Salmon:

   • Preheat the grill to high heat, or prepare charcoal until they are glowing red with white ash around the edges.
   • Rub a lightly oiled cloth over the grill grates to prevent sticking. Place the salmon skewers on the grill and cook for approximately 3 minutes on each side, or until opaque and lightly browned.
   • To ensure the salmon is cooked through, cut into one of the pieces to check for doneness. The flesh should be opaque and flake easily with a fork.

4. Assemble the Dish:

   • Serve two salmon skewers on each piece of pita bread.
   • Drizzle the tzatziki sauce over the salmon skewers and sprinkle with diced tomatoes for added freshness.
   • To enjoy, fold the pita bread around the salmon and gently pull out the skewers before digging in!

Nutritional Information (per serving):

• Calories: 336.9
• Fat: 4.9g
  • Saturated Fat: 0.8g
• Cholesterol: 60mg
• Sodium: 436.6mg
• Carbohydrates: 40g
  • Fiber: 2.3g
  • Sugar: 5.6g
• Protein: 31.4g

👩‍🍳 Enjoy the vibrant flavors of this Salmon Thessaloniki recipe, where tender salmon meets zesty tzatziki sauce for a culinary journey to Greece in every bite!