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.
Sunset JUNE 2008
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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