Grilled Salmon Avocado Pitas

Ingredients

• 1 cup arugula loosely packed
• 1 cup avocado diced ripe
• 0.5 pound filets 
• 0.5 cup mayonnaise 
• 2 teaspoons olive oil 
• 2  wholewheat pita breads 
• 2 teaspoons rice vinegar 
• 1 teaspoon salt 
• 2 teaspoons soya sauce 
• 1 medium tomatoes diced seeded
• 1 tablespoon wasabi paste (see Notes)

Equipment

• bowl
• grill

Directions

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.
3. 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).
4. Remove from grill and quickly toast pita rounds on grill, about 2 minutes, turning once.
5. Cut or flake salmon into 1-in. cubes.
6. Cut pita rounds in half and spread wasabi mayonnaise on insides. Fill each pita half with salmon, avocado, arugula, and tomatoes, dividing equally.