6 servings kosher salt and pepper black freshly ground
0.5 teaspoon lemon zest finely grated
6 servings splash greek olive oil extra-virgin
0.3 cup oregano fresh
0.5 small onion red thinly sliced
1 roasted pepper red jarred thinly sliced
1 pound salmon fillet
1 scallion green chopped
1 serrano chile diced finely
6 servings splash red wine vinegar
Equipment
bowl
knife
blender
baking pan
grill
grill pan
cutting board
Directions
Combine the tomatoes, red pepper, onion, vinegar, oil and salt and pepper to taste in a medium bowl. Cover and let sit at room temperature while you prepare the rest of the recipe.
For the Spicy Herbed Tzatziki: Smash the garlic cloves, remove the skins and sprinkle with salt. Work the garlic into a paste by chopping and smearing it into the cutting board with your knife blade. Put into a medium bowl along with the yogurt, cucumber, feta if using, scallion, Serrano chile, parsley, mint and lemon zest. Cover and refrigerate until ready to use.
Combine the oil oregano, garlic, salt and pepper in a blender and blend until smooth.
Pour the mixture over the salmon in a baking dish and turn to coat. Cover and marinate for 15 minutes.
Heat a grill pan over high heat.
Remove the salmon from the marinade and season with salt and pepper. Grill, skin-side down, until golden brown and crisp on the first side, about 5 minutes. Turn and cook until opaque three-quarters of the way through (medium-well done), about 5 more minutes.
Remove to a cutting board and let cool to room temperature. Peel off the skin and discard. Using a fork, break into bite-size pieces.
Put some of the flaked salmon in the lettuce leaves, top with some of the relish and drizzle with the tzatziki.
