grilled salmon greek pitas {Greek salmon recipe}

i’ve made a discovery. simple and true: if there’s less mess, i’m more likely to cook something delicious. if there’s less mess, the food tastes better. if there’s less mess, there’s more time for fun after the meal.

i used to cook “traditional” food, and that included spaghetti, meatloaf, pot pies, shepherd’s pie, and meals made in foil packets. it’s not a new concept, but somewhere along the way, i started craving unusual flavors, my self-diagnosed ADD kicked in, and i “got creative” with my cooking. which is good, except when my wanting to be creative leads to a huge mess in the kitchen, or to the occasional disaster-resulting-in-pizza-night, or when my need to try something new paralyzes me into making nothing.

this month, Reynolds provided allrecipes allstars with samples of their traditional and non-stick foil to try new recipes. back to basics, i served up two foil-pouch cooked meals to my hungry crew. the first was this grilled salmon Greek pita.

it’s a simple recipe, really. ingredients are “clean” and fresh and full of flavor. and when it’s done cooking, there’s a fairly-clean pan, a little ball of foil, a few dishes, and a little family that has time for games before calling it a night. that’s a meal that will make it into what my husband calls the “never-ending-rotation.” 🙂

here’s a recipe for you to print.

Grilled Salmon Greek Pitas

Ingredients

1 pound fresh or frozen skinless salmon fillet
1 small red onion, thinly sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lemon, thinly sliced
6 Greek pita flatbreads (for a grain-free option, try large butter lettuce leaves)
2 cups chopped romaine lettuce
1 cup fresh cherry or grape tomatoes, quartered
1 5.3 ounce container plain Greek yogurt
1 tablespoon fresh snipped basil
1 tablespoon fresh snipped dill weed

Instructions

Thaw fish if frozen.
Rinse and pat dry with paper towels.
Preheat grill to medium-high.
Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil.
Place onion in the center of the sheet.
Top with salmon.
Drizzle with the olive oil and sprinkle with the salt and black pepper.
Top with lemon slices.
Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
Stack flatbreads; wrap tightly in heavy duty aluminum foil.
Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once.
Remove all from grill.
Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices.
Use two forks to pull the salmon apart into chunks.
Assemble pita sandwiches by topping with the salmon, onions, lettuce, and tomatoes.
Fold in half to serve.
In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

https://dancingwithmyfather.net/grilled-salmon-greek-pitas/

Unless otherwise noted, all recipes are copyright Angela Sackett. Photos are copyright Angela Sackett and Legacy Seven Studios.

*special notes:

we doubled our recipe. “little” family of seven and all.

our grill is still nonexistent. long story short: it rusted pitifully in the salt air from living near the beach. we might be moving, so we’re holding off on replacing it. instead, i prepared this under the broiler, flipping the packets after 8 minutes and repeating an additional 8 minutes, adding the packet of pita pockets for the last 6 minutes. worked like a charm; this fish was moist and flaky, the pitas just warmed. i recommend opening the foil to test the fish for flakiness before serving. 🙂

do you have a favorite “old-school-made-new” recipe? a tip for less mess, faster meals, or meals that call your crew to the table? i’d love to hear – share in the comments below.

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for more recipes from Reynolds, visit the Meal Magic Collection of recipes.