Pita with grilled salmon, avocado and arugula with wasabi sauce
4 servings
30 minutes
Pita with grilled salmon, avocado, and arugula with wasabi sauce is a harmony of flavors inspired by the elegance of Chinese cuisine. The tender salmon fillet infused with smoky grill notes combines with creamy avocado and the freshness of arugula to create a perfect balance of textures. The spiciness of wasabi and the zest of soy sauce add brightness and depth to the dish, while the soft pita serves as a convenient wrapper for this gastronomic delight. This dish is perfect for a quick snack or an exquisite dinner. It's easy to prepare, and the result is delightful—a fresh, rich flavor that warms and invigorates.
1
In a small bowl, mix wasabi paste, soy sauce, vinegar, and mayonnaise.
- Wasabi paste: 1 tablespoon
- Soy sauce: 2 teaspoons
- Rice vinegar: 2 teaspoons
- Mayonnaise: 115 g
2
Preheat the grill or barbecue.
3
Brush a piece of fish with olive oil and rub with salt. Place on the grill and cook for 6-8 minutes, turning, depending on thickness until done. Transfer to a plate and quickly grill the pitas on both sides for about 2 minutes.
- Olive oil: 2 teaspoons
- Salmon fillet: 230 g
- Salt: 1 teaspoon
- Pita bread: 2 pieces
4
Cut the pitas in half and spread wasabi mayonnaise inside.
- Mayonnaise: 115 g
5
Break the fish into small pieces and transfer to a bowl. Add finely chopped tomato, avocado, and arugula. Mix and fill the pita.
- Salmon fillet: 230 g
- Tomatoes: 1 piece
- Avocado: 1 piece
- Rocket (arugula): 70 g
