BROILED SALMON GYROS WITH CUCUMBER FETA YOGURT DIP
We are working together today to raise awareness about Heart Disease. Kim of Cravings Of A Lunatic and Jen from Juanita’s Cocina contacted other bloggers, asking them to share how heart disease affected their lives. We share our stories and recipes today in honor and memory of Momzie’s Mom, Kim. We hope that you will also share stories with us.
It was a great honor to be able to both Jen. You can also find out more about the following: Kim, I was asked to be a member of this amazing group to raise awareness about heart disease, which is the leading cause of death in the United States. By increasing awareness and knowledge of heart disease, we hope to minimize the dangers and achieve a healthier lifestyle. Preventable You can also find out more about the following: controllable.
Start with your diet. Salmon is a good example. Salmon is rich in Omega-3 fatty acids and Vitamin D, as well as being a good source of protein. Salmon is easy to cook, whether on the stovetop, grill, or oven. It can also be used for salads, pasta, and sandwiches.
Ingredients
Salmon 1 pound
Olive oil 2 tablespoons
To taste, add Kosher Salt and freshly ground Black Pepper
Olive oil
Two whole wheat pitas, divided into four halves
Serving size: 2 cups of baby spinach
Lemon wedges for serving
For the DIP
2 cups Greek yogurt
1 cup of crumbled feta
1 Persian cucumber grated
Oregano, 1/2 teaspoon
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
To taste, add Kosher Salt and freshly ground Black Pepper
Instrucciones
Combine the Greek yogurt with the feta cheese, oregano powder, onion and garlic powders, and salt and pepper to taste in a medium-sized bowl. Cover the bowl and refrigerate for at least an hour to allow the flavors to blend.
Pre-heat oven to broil. Line a baking tray with parchment paper.
Place the salmon on a baking sheet. Sprinkle with salt and pepper to taste. Drizzle olive oil over salmon. Broil for about 5 minutes until the fish turns pink. Flip gently and broil the fish until it flakes easily with a knife, approximately 5 minutes. Let the fish cool for five minutes before tearing into 1/2 inch pieces.
Fill pita halves half with spinach, salmon, and dip. If desired, serve immediately with lemon wedges.
