Greg DuPree
Total Time
25 Mins
Yield
Makes 4 sandwich halves

Avocado adds a rich flavor while wasabi mayonnaise kicks up the heat in this easy-to-prepare dish. Pile on pieces of grilled salmon and stuff into a pita pocket for a quick meal that is sure to be a family favorite.

How to Make It

Step 1

In a small bowl, combine the wasabi paste, soy sauce, vinegar, and mayonnaise. Set aside.

Step 2

Brush salmon with olive oil and sprinkle with salt. Lay salmon on an oiled charcoal grill over a solid bed of hot coals or over high heat on a gas grill (450° to 550°; you can hold your hand 5 in. above grill level only 2 to 4 seconds); close lid on gas grill. Grill 6 to 8 minutes depending on thickness, turning over once, until just barely done (cut to test; flesh will be a darker shade of pink in the center). Remove from grill and quickly toast pita rounds on grill, about 2 minutes, turning once.

Step 3

Cut or flake salmon into 1-in. cubes. Cut pita rounds in half and spread wasabi mayonnaise on insides. Fill each pita half with salmon, avocado, arugula, and tomatoes, dividing equally.

Step 4

Note: Nutritional analysis is per serving.

Chef's Notes

You can find prepared wasabi paste packed in a tube in the Asian food aisle of most grocery stores, or you can use powdered mixed with just enough water to make a paste.

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