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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.

Deborah Rennie, Jacksonville, OR
This Story Originally Appeared On sunset.com

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Credit: Greg DuPree

Recipe Summary

total:
25 mins
Yield:
Makes 4 sandwich halves
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

488 calories; calories from fat 68%; protein 16g; fat 37g; saturated fat 5.9g; carbohydrates 24g; sodium 873mg; cholesterol 50mg.
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