Easiest Way to Make Favorite Salmon with Minted Creamy Cucumbers and Fresh Pita

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, salmon with minted creamy cucumbers and fresh pita. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Salmon with Minted Creamy Cucumbers and Fresh Pita is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Salmon with Minted Creamy Cucumbers and Fresh Pita is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook salmon with minted creamy cucumbers and fresh pita using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Salmon with Minted Creamy Cucumbers and Fresh Pita:

1. Take Hero Salmon
2. Make ready 3/4 each Vidalia onion, thinly sliced
3. Make ready 12 oz fresh salmon filets
4. Make ready 2 tsp Penzey's Greek seasoning
5. Prepare 1/2 each lemon, thinly sliced
6. Prepare 2 each oregano sprigs
7. Make ready 2 tbsp olive oil
8. Prepare 2 each fresh pita bread
9. Prepare Minted Creamy Cucumbers
10. Get 2 each cucumbers, thinly sliced
11. Take 1 tsp kosher salt
12. Prepare 1 cup Atlanta Fresh yogurt
13. Get 1 each Vidalia onion, thinly sliced
14. Get 1 each lemon, juiced
15. Make ready 10 fresh mint leaves, chopped
16. Make ready 1 each garlic clove, minced or chopped
17. Prepare 1 Penzey's Greek seasoning, to taste

Instructions to make Salmon with Minted Creamy Cucumbers and Fresh Pita:

1. In a small, oven-safe dish, make a bed of sliced onions to rest under the salmon. Season the salmon filets liberally on all sides with the Greek seasoning, and place skin-side down (if the skin is removed, this is the side with the gray ?bloodline?). Arrange the sliced lemon, and oregano sprigs on top of the fish. Pour the olive oil over the fish, allowing it to coat the onions at the bottom of the pan. Let stand 15-20 minutes at room temperature. Preheat oven to 400º F.
2. As oven preheats, make the minted creamy cucumbers. Mix the cucumbers and salt in a colander or strainer, over the sink or a bowl. Let stand 10-15 minutes. Squeeze gently, and blot dry on paper towels, or tea cloth. While the cucumbers are soaking, combine the lemon juice, mint, garlic, onion and yogurt in a medium bowl. Next, stir in the strained cucumbers. Add Greek seasoning to taste. Place aside in refrigerator while the salmon cooks.
3. Place the dish with the salmon on the bottom rack of the oven. Allow to bake until the salmon is just fully cooked, approximately 15-20 minutes. Fully cooked salmon is opaque, and firm when squeezed gently from the sides. Remove salmon from the oven, turn the oven off, and place the pita directly on the rack in the still-warm oven. Allow the salmon to rest for about 5 minutes while the pita warms. Remove and discard the lemon and oregano from the top of the salmon.
4. Place the salmon on one side of the plate, and top with some of the cooked onions. Place a mound of cucumbers next to the salmon. Cut the pita into eight slices and arrange next to the salmon and cucumbers. Or enjoy as a sandwich: Cut the pita in half to form two pockets, fill each half with layers of large flaked chunks of salmon, onions, and minted cucumbers. Enjoy!

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