Salmon Souvlaki Wrap, Yogurt Sauce, Olives + Lettuce

Decide if you’ll skewer or not. If yes, slice the salmon into 1.5” cubes and place in a bowl. If not, just place the salmon filets on a baking sheet.

Peel and mince the garlic. You could also use a microplane grater to get small pieces.

Strip the leaves off the thyme by holding it in one hand and pinching the stem with your thumb and forefinger of the other and slide.

In a small bowl (or directly onto the salmon if you’re skewering), add the olive oil, thyme leaves, ¾ of the total salt and red pepper flakes. Add the garlic. Zest the lemon (set a bit to the side for garnish if you want to get fancy). Then juice the lemon into the bowl. Gently toss to combine, or rub on the whole salmon filets if not skewering.

Thread the salmon evenly among skewers. Slide the pieces close enough together so there’s no space but don’t squish them on. Place on a baking sheet

A broiler is an upside down grill. (You could do this outside if you prefer.) Slide the salmon in near the top and cook for about 6-8 minutes or until it’s just cooked through and a bit charred on the edges. If you have filets or larger cubes, it may take longer. If it’s getting too dark before its cooked, you can move it down further from the heat. If you have skewers, rotate them once or twice in this time.

Meanwhile, stir the yogurt with the last bit of salt.

Slice the olives in half or a rough dice.

Wash and dry lettuce. Shred it up.

Slide the pita into the oven for the last minute or two with the salmon just to warm it through.

Place pita on large plates. Spoon a stripe of yogurt sauce down the middle. Remove salmon from the oven and place in the center. (If you have skewers, it looks cool to leave them on the skewers and lay it down the middle with the handle hanging off. If filets, use a fork to make large flakes down the center, as pictured). Garnish with lettuce, olives, a pinch of lemon zest and cracked black pepper to taste. Let diners fold to eat as they please.