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1
For the sauce, cut the cucumber in half and spoon out and discard the seeds.
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2
Grate the cucumber, squeeze out excess liquid and put it in a medium bowl with the yogurt, mint and garlic.
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3
Stir to mix, adding salt and pepper to taste.
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4
Chill until needed.
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5
The longer the sauce sits, the more flavor it will have; it will keep for up to 3 days, covered, in the refrigerator.
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6
If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling.
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7
Combine the oregano, mint, fennel, seed, salt and pepper in a small bowl; stir to mix.
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8
Rinse the salmon and pat dry with paper towels.
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9
Cut the salmon into slices about 1/2 inch thick and 1inch wide; you should have about 12 slices.
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10
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.
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11
Turn and repeat on the other side with the remaining herb mix.
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12
Thread the salmon strips onto skewers, weaving them back and forth, making a ribbon pattern.
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13
Refrigerate for about 30 minutes before cooking, allowing the salmon to absorb the flavors of the herbs.
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14
Preheat the grill to high, or heat coals until they glow red with white ash around the edges.
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15
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.
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16
Turn the skewers and continue cooking until the salmon is opaque through (cut to test), 2 to 3 minutes longer.
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17
Serve two salmon skewers on each piece of pita bread, drizzled with the tzatziki sauce and sprinkled with tomato.
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18
Before eating, fold the pita bread around the salmon, hold securely and gently pull out the skewers.
