Excellent dressing! I added chopped celery, and served it along with bread instead of pita (since I didn't have any on hand) and it was terrific!
Grilled Salmon Avocado Pitas
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.
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- Calories: 488
- Calories from fat: 68%
- Protein: 16g
- Fat: 37g
- Saturated fat: 5.9g
- Carbohydrate: 24g
- Fiber: 0.0g
- Sodium: 873mg
- Cholesterol: 50mg
- 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
- 1. In a small bowl, combine the wasabi paste, soy sauce, vinegar, and mayonnaise. Set aside.
- 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.
- 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.
- 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.
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