Salmon Gyro Bowls

Salmon Gyro Bowls

These rice bowls apply the flavor of classic gyros to tender, buttery salmon. The bowl is piled with a spiced roasted onion and tomato mixture and a simple cucumber salad; a lemony, dill and feta–flavored yogurt and mayonnaise sauce completes the dish. Rice is the base for these bowls, but you could opt out of it entirely and nestle the toppings in pita bread, serve them over a bed of salad greens, or enjoy with a side of Greek-style lemon potatoes. 

Yield: 4 servings

For the salmon

¼ cup olive oil

1 lemon, juiced (about ¼ cup)

2 tablespoons chopped cilantro leaves

3 large garlic cloves, grated

1 ½ teaspoons ground cumin

1 teaspoon paprika

1 teaspoon dried oregano

¾ teaspoon fine sea salt

½ teaspoon ground black pepper

¼ teaspoon crushed red pepper

4 (5- to 6-ounce) skin-on salmon fillets 

1 medium red onion, sliced

3 large vine tomatoes, chopped 

Cooked white rice, for serving 

For the white sauce

¾ cup plain Greek yogurt

½ cup crumbled feta

¼ cup mayonnaise 

1 teaspoon chopped fresh dill

2 large garlic cloves, finely grated 

½ medium lemon, juiced 

½ teaspoon fine sea salt

Black pepper, to taste 

For the cucumber salad

1 English cucumber, halved lengthwise and sliced

¼ large red onion, sliced crosswise 

⅛ teaspoon fine sea salt

Black pepper, to taste 

Heat the oven to 400 degrees and arrange racks in the upper and lower third of the oven. Line one large sheet pan with parchment paper and another with aluminum foil.

Prepare the salmon: In a large bowl, combine the olive oil, lemon juice, cilantro, garlic, cumin, paprika, oregano, salt, black pepper and crushed red pepper. Dip the salmon into the marinade until evenly coated. Transfer the salmon to a plate and set aside. 

Add the onions and tomatoes to the large bowl and mix until coated. Spread the onion-tomato mixture evenly on the foil-lined sheet pan and roast for 20 minutes, stirring once or twice as needed.

After the onion-tomato mixture has roasted for 20 minutes, transfer the salmon, skin side down, to the remaining sheet pan along with any leftover sauce. Add to the oven to roast until the fish is tender and flakes easily; continue roasting the onion-tomato mixture until it has softened significantly and gets slightly browned around the edges, 12 to 15 minutes.

While everything roasts, combine the ingredients for the white sauce in a medium bowl. 

Once the salmon and vegetables are done roasting, combine all the ingredients for the cucumber salad and lightly toss. 

To serve each portion, place the amount of rice you’d like into a bowl. Top with salmon, the roasted tomato-onion mixture and cucumber salad, and finish off with a generous dollop of white sauce.