Salmon Gyros with Greek Yogurt, Cucumber and Feta Sauce

So I ate Mexican twice in one day this weekend. Pathetic. Yesterday was also my company's board luncheon with a buffet consisting of wedge salad, mac and cheese, fried chicken, short ribs, grilled cheese and tomato soup. For LUNCH. HELP.

Detox was needed, and when I think healthy, I think salmon. It's ridiculously easy and quick, which is ideal for when I just don't feel like cooking. More easy pita inspired meals to come for all the lazy people.

Don't mind the chipped polish.

I've been searching around for a good tzatziki/yogurt sauce for a while now and have been unsatisfied with all of my attempts. I'm too lazy to strain the yogurt and shredded cucumber like in the authentic versions so it's probably my own fault. I liked this version though, and while not a classic tzatziki, it was a nice rendition. Plus, it wasn't too watery like most of my failed attempts.

Besides assembling the sauce, all that's left is to broil your salmon for about 10 minutes. As Ina would say, "How easy is that?"

This meal can be thrown together in under 30 minutes and is so flavorful while staying waist conscious. Just one of the many ways to enjoy salmon.

Salmon Gyros with Greek Yogurt, Cucumber and Feta Sauce

Serves 2

Ingredients:

1/2 pound salmon, skin on

1 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

1 whole wheat pita pockets, split in half

1 cup arugula, for serving

Lemon wedges, for serving

For the dip:

1 cup Greek yogurt

1/2 cup crumbled feta

1/2 seedless cucumber, grated

Zest of 1 lemon

1/4 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Kosher salt and freshly ground black pepper, to taste

Directions:

In a medium bowl, combine Greek yogurt, feta, cucumber, lemon zest, oregano, garlic and onion powder, salt and pepper, to taste. Cover and place in the refrigerator for at least 30 minutes, allowing the flavors to meld.

Preheat oven to broil. Line a baking sheet with tin foil.

Place salmon onto prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste. Broil until pink, about 10 minutes. Let cool for 5 minutes before flaking into 1/2-inch pieces.

To assemble the gyro, stuff pita halves with salmon, arugula and Greek yogurt, cucumber and feta sauce. Serve immediately with lemon wedges.

[Recipe adapted from Damn Delicious]

Chipotle Black Bean Burgers

I cooked two things last night. One was a huge success and the other was a bust. Luckily these chipotle black bean burgers were the bomb and made up for the lack of sweet potato fries on the side.

Don't get me wrong. I still ate the semi-charred fries. I'm attempting them again tonight and hoping to get more postable results. Fingers crossed. 

I've made black bean burgers several times before and have found that this is my favorite recipe for a few reasons. 

1. I'm a sucker for anything "southwestern" specifically chipotle peppers.
2. There is minimal cooking involved. It's more like an assembly process.
3. The condiment possibilities are endless, for example: chipotle aioli mayo, Sriracha ketchup, lime crema. You really can't go wrong here. I won't judge you for using multiple condiments. 
4. The patties actually hold together while cooking. Refrigeration prior to frying is key, but these hold up beautifully regardless.
5. They are quick - only about 30 minutes start to finish.
6. The health factor is high. These have tons of protein, fiber and good fats and are low in unhealthy fats.
7. These can be frozen and reheated later for a quick meal.

Whew. I tried to limit myself, but couldn't stop. These black bean burgers are seriously delicious, and if I haven't sold you by now, I never will. 

Check it out in four simple steps:

Combine ingredients

(I forgot to pre-combine the corn and black beans in the food processor. No bid deal but made for a little more work for me.)

Mash with fork

Form into equal size patties and refrigerate

Cook

In the spirit of slowly easing myself into spring (I swear I didn't buy a coat and a swimsuit last week?), these burgers really hit the nail on the head. Perfectly satisfying while incorporating some veggies and lightening my load (get it?). 

Chipotle Black Bean Burgers

Makes between 2-4 patties depending on desired portion

Ingredients:

1 (14-ounce) can black beans, drained and rinsed

1/2 cup corn kernels (defrosted if frozen)

1 chipotle in adobo (from can; reserve the rest for later)

1/2 tsp adobo liquid

1/4 cup chopped cilantro

1 egg

3/4 cup bread crumbs

1/2 tsp garlic powder

Salt and pepper

1 tsp vegetable oil

2 Tbsp low-fat mayo

1/2 tsp adobo liquid

Ciabatta rolls (can be served on a salad for a lower carb option)

Optional toppings: avocado, red cabbage, arugula, red onion, pepper jack cheese, sprouts, tomato

Directions:

Put the black beans, corn, chipotle, adobo liquid, and cilantro in a food processor. Pulse a few times until partially pureed (be careful not to turn it to mush; alternately, mash together with a fork).

Transfer to a bowl. Add the egg, bread crumbs, and garlic powder, and mix together. Season with salt and pepper. Form into even patties. I made three good sized ones.

Put on a plate or baking sheet and refrigerate for at least 15 minutes (can be made ahead at least a few hours at this point).

Heat the vegetable oil in a skillet over medium heat. Add the black bean burgers and cook until browned on both sides, flipping once, about 8 minutes total.

For the chipotle mayo:

Combine mayo and adobo liquid and stir until well combined.

[Recipe adapted from Katherine Martinelli]

Brussel Sprout and Gouda Grilled Cheese with Balsamic Syrup

I don't normally feel like recipes for salads or sandwiches are necessary. That is unless they have some creative element I hadn't considered before - a special condiment, bread choice, or anything else to hook me. I love brussel sprouts, and when I saw one of my favorite food blogs put up this recipe for a grilled cheese with brussels, I knew it was next up on my to-do list.

Why didn't I think of this before?

This sandwich combines some of my favorite elements: butter, gouda, shaved brussel sprouts and balsamic vinegar. It's also a classic example of me justifying grilled cheese as a healthy food choice with the addition of some veggies.

I may or may not have made this twice this week already. Just don't forget my new favorite chip (and that's saying something), Cape Cod Waffle Cut Chips.

Brussel Sprout and Gouda Grilled Cheese with Balsamic Syrup

Makes 4 sandwiches

Ingredients:

1/2 pound brussels sprouts, stems removed and chopped or shredded

2 tablespoons olive oil

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup balsamic vinegar

12 ounces of gouda cheese, sliced or shredded

8 slices whole grain bread

softened butter for spreading

Directions:

Heat a large skillet oven medium heat and add olive oil. Toss in shredded brussel sprouts and garlic with salt and pepper, tossing to coat. Cook until wilted and golden, stirring occasionally, about 5-6 minutes. Remove sprouts from the skillet and place them in a bowl.

Add vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat.

Heat the same skillet over medium-low heat. Butter the outsides of every bread slice, then layer the sandwiches with cheese, the brussel sprouts, a drizzle of balsamic glaze and more cheese. Top off with a slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

[Recipe adapted from How Sweet It Is]