Greg DuPree

YieldsMakes 4 sandwich halvesTotal Time25 mins
AuthorDeborah Rennie, Jacksonville, OR,
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.

How to Make It

Step 1
1

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

Step 2
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.

Step 3
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.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 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

Directions

Step 1
1

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

Step 2
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.

Step 3
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.

Step 4
4

Note: Nutritional analysis is per serving.

Grilled Salmon Avocado Pitas
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