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.
1 tablespoon wasabi paste (see Notes)
2 teaspoons soy sauce
2 teaspoons rice vinegar
1/2 cup mayonnaise
1/2 pound salmon or arctic char fillet
2 teaspoons olive oil
1 teaspoon salt
2 pita rounds
1 ripe avocado, diced (about 1 cup)
1 cup loosely packed arugula
1 medium tomato, seeded and diced
How to Make It
In a small bowl, combine the wasabi paste, soy sauce, vinegar, and mayonnaise. Set aside.
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.
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.
Note: Nutritional analysis is per serving.
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.