Salmon Thessaloniki Recipes

SALMON THESSALONIKI

Steps:

• For the sauce, cut the cucumber in half and spoon out and discard the seeds.
• Grate the cucumber, squeeze out excess liquid and put it in a medium bowl with the yogurt, mint and garlic.
• Stir to mix, adding salt and pepper to taste.
• Chill until needed.
• The longer the sauce sits, the more flavor it will have; it will keep for up to 3 days, covered, in the refrigerator.
• If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling.
• Combine the oregano, mint, fennel, seed, salt and pepper in a small bowl; stir to mix.
• Rinse the salmon and pat dry with paper towels.
• Cut the salmon into slices about 1/2 inch thick and 1inch wide; you should have about 12 slices.
• Lightly brush one side of the salmon strips with oil and sprinkle half the herb mixture over the salmon, pressing gently so the herbs stick.
• Turn and repeat on the other side with the remaining herb mix.
• Thread the salmon strips onto skewers, weaving them back and forth, making a ribbon pattern.
• Refrigerate for about 30 minutes before cooking, allowing the salmon to absorb the flavors of the herbs.
• Preheat the grill to high, or heat coals until they glow red with white ash around the edges.
• Rub a lightly oiled towel or cloth over the grill, add the salmon skewers and cook until opaque and lightly browned on one side, about 3 minutes.
• Turn the skewers and continue cooking until the salmon is opaque through (cut to test), 2 to 3 minutes longer.
• Serve two salmon skewers on each piece of pita bread, drizzled with the tzatziki sauce and sprinkled with tomato.
• Before eating, fold the pita bread around the salmon, hold securely and gently pull out the skewers.