Servings: 2
- Wooden skewers
INGREDIENTS
- 2 pitas, or your favorite sandwich bread
- 9 ounces/250 grams skinless salmon fillet, cut into large cubes
- 2 green chili peppers, roughly chopped
- Salt and freshly ground black pepper, to taste
Glaze:
- 1½ tablespoons honey
- 1 heaping teaspoon mustard
- 1 tablespoon soy sauce
Avocado sauce:
- ½ large ripe avocado
- 1 tablespoon teriyaki sauce
- 1 tablespoon mayonnaise
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- Juice of ¼ lemon
- 1 garlic clove, minced
Red onion salad:
- 1 small red onion, julienned
- 1 handful fresh basil leaves, chopped
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- Juice of ¼ lemon
INSTRUCTIONS
- In a small bowl, whisk the honey, mustard, and soy sauce until smooth. Thread the salmon cubes and chili peppers onto the soaked skewers. Season lightly with salt and pepper.
- Heat a grill pan or heavy-bottomed skillet over medium-high heat and brush lightly with oil. Sear the skewers for about 1½ minutes per side, brushing continuously with the glaze as they cook. The salmon should be just cooked through and slightly caramelized.
- In a small mixing bowl, mash the avocado until smooth. Stir in the teriyaki sauce, mayonnaise, black pepper, salt, sesame oil, olive oil, lemon juice, and garlic. Mix until the texture is creamy and cohesive.
- In another bowl, combine the red onion, basil, salt, olive oil, sesame oil, and lemon juice. Toss until the onion is well-coated and slightly softened.
- Cut off the top third of each pita to create a pocket. Spread a generous spoonful of avocado sauce inside. Layer in the salmon skewers and chili peppers, followed by a spoonful of red onion-basil salad, and a second spoonful of avocado sauce. Enjoy!