- 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
- calories 488
- caloriesfromfat 68 %
- protein 16 g
- fat 37 g
- satfat 5.9 g
- carbohydrate 24 g
- fiber 0.0 g
- sodium 873 mg
- cholesterol 50 mg
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.