Salmon Gyros (Filling)

I come from an Alaskan fishing family. I put salmon in everything.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 6 gyros

Ingredients

• 1  lb salmon fillet (boneless and skinless, cut into 1'' cubes)
• 1⁄2 cup panko breadcrumbs (Japanese bread crumbs)
• 2  teaspoons dried parsley
• 1  garlic clove, minced
• 1  teaspoon  garlic salt
• 1⁄8 teaspoon pepper
• 1⁄4 teaspoon ground fenugreek
• 1⁄2 teaspoon ground cumin
• 1  egg, beaten
• 2  green onions, thinly sliced
• 1  tablespoon mayonnaise

Directions

1. Mix all the above ingredients together (I use my hands).
2. Shape into patties and cook on the George Foreman grill 2-3 minutes or broil for 2-3 minutes per side. Don't try on a regular grill without one of those grill pan thingies to keep the fish from falling through the grill.
3. Cut patties in half to fit in pita bread rounds.
4. Serve in pita bread with lettuce, sliced Greek olives, tomatoes, feta cheese crumbles, sliced green onions, and tzatziki. It's sort of hard to squish everything in, but totally worth it.
5. Yield depends on how big you make your patties. I usually get around 6.