Express
Greek-Style Salmon Gyros
with creamy tzatziki and feta
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat
Chef
Ryan Pugh
The flavors of gyros, on salmon? It's a natural thing. The Greeks are very familiar with the sea (Remember the Odyssey? And not the mini-van, but the poem by Homer? Not the Homer with yellow skin, but the ancient poet? Well, it was all about being at sea.) You won't be at sea trying to make this recipe, which is easy as can be, and with all the great gyro flavors. No one-eyed dudes eating you, no sirens to plug your ears to avoid, no Circe to change your friends into animals… just great flavor in less than fifteen minutes.
In Your Box (serves 2)
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12 oz. Salmon Fillets
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4 Mini Naan Flatbreads
- 1 Roma Tomato
- 1 Lemon
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2 oz. Tzatziki Dip
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1 oz. Feta Cheese
- ½ oz. Baby Arugula
- 2 tsp. Chimichurri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oPNzV8PX
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Calories770
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Carbohydrates55g
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Net Carbs52g
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Fat38g
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Protein48g
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Sodium1890mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken, pat dry and season with a pinch of salt and pepper. Follow same instructions as salmon in Steps 1 and 3, stirring occasionally until golden brown and chicken reaches minimum internal temperature, 5-7 minutes (no need to shred).
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If using shrimp, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as salmon in Steps 1 and 3, searing until golden brown and shrimp reach a minimum internal temperature, 2-3 minutes per side (no need to shred).
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If using steak strips, spread into a single layer, pat dry, coarsely chop, and season with a pinch of salt and pepper. Follow same instructions as salmon in Steps 1 and 3, stirring occasionally until browned and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes (no need to shred).
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1 Start the Salmon
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.Remove from burner. Transfer salmon to a plate and let cool, 3 minutes.While salmon cooks, prepare ingredients. -
2 Prepare the Ingredients
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Core tomato and cut into 1/2" dice.In a mixing bowl, combine tzatziki dip and 1/2 tsp. lemon juice. Set aside. -
3 Finish the Salmon
Once cool enough to handle, carefully pull skin off salmon.
In another mixing bowl, using two forks, gently break up salmon. Try to keep pieces about 1" long. Stir in seasoning blend, 1/4 tsp. salt, and a pinch of pepper until combined. -
4 Heat Flatbreads and Finish Dish
Wrap flatbreads in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling flatbreads with salmon and topping with arugula, tomato, cheese, and tzatziki mixture. Squeeze lemon wedges over to taste. Bon appétit!
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