Spicy Salmon Lettuce "Gyros"
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| Thu, 10-18-2007 - 11:47am |
Spicy Salmon Lettuce "Gyros"
5 4-ounce salmon fillets (can also use halibut, snapper, flounder)
2 tablespoons olive oil, plus more to brush the fish
Juice of two limes
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
1 1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1 head butter lettuce
1 head radicchio
1 tomato, diced
1 onion, diced
1/2 cup prepared tzatziki (recipe follows)
1/4 cup chopped scallions
Preheat grill to 400°F. In 13- by 9-inch baking dish, combine olive oil, lime juice, and spices. Add fillets and turn them so every side is coated with marinade. Let marinate for 10 minutes.
Form lettuce cups by gently separating the heads of butter lettuce and radicchio. Line a whole leaf of butter lettuce with radicchio.
Brush fillets with olive oil before placing them on the grill. Cook until they begin to turn opaque on top (cooking time will vary, depending on thickness of fillets). Fish should be firm to the touch, flaking easily.
Flake a generous amount of fish into each lettuce cup, or cut the fish into small chunks and place them in each cup. Top with tomato and onion. Drizzle with tzatziki, then garnish with scallions. To eat, use a knife and fork, or eat it like a taco (a bit messier). Serves four.
Tzatziki
1 cup (250 mL) plain fat free yogurt
1 cup (250 mL) shredded seedless cucumber, squeezed dry
1 garlic clove, minced
Salt and pepper
Preparation: In small bowl, combine yogurt, cucumber, and garlic. Add salt and pepper to taste. Let stand 1 hour to blend flavours.

