Instructions: Seafood Alternatives: tuna, swordfish, shark For the sauce, cut the cucumber in half and spoon out and discard the seeds. Grate the cucumber, squeeze out excess liquid and put it in a medium bowl with the yogurt, mint and garlic. Stir to mix, adding salt and pepper to taste. Chill until needed. The longer the sauce sits, the more flavor it will have; it will keep for up to 3 days, covered, in the refrigerator.

If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling. Combine the oregano, mint, fennel seed, salt and pepper in a small bowl; stir to mix.

Rinse the salmon and pat dry with paper towels. Cut the salmon into slices about 1/2-inch thick and 1 inch wide; you should have about 12 slices. Lightly brush one side of the salmon strips with oil and sprinkle half the herb mixture over the salmon, pressing gently so the herbs stick. Turn and repeat on the other side with the remaining herb mix. Thread the salmon strips onto skewers, weaving them back and forth, making a ribbon pattern.

Refrigerate for about 30 minutes before cooking, allowing the salmon to absorb the flavors of the herbs. Preheat the grill to high, or heat coals until they glow red with white ash around the edges.

Rub a lightly oiled towel or cloth over the grill, add the salmon skewers and cook until opaque and lightly browned on one side, about 3 minutes. Turn the skewers and continue cooking until the salmon is opaque through (cut to test), 2 to 3 minutes longer.

Serve two salmon skewers on each piece of pita bread, drizzled with the tzatziki sauce and sprinkled with tomato. Before eating, fold the pita bread around the salmon, hold securely and gently pull out the skewers.

This recipe yields 6 servings.

Comments: Were not trying to suggest that there are salmon swimming alongside the tuna in the Aegean Sea, but if there were, we think this Greek-inspired recipe would be a perfect way to serve them. Here we use dry herbs to coat the fish before it cooks.

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