Meal Solutions

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Ingredients:

• 1 c. prepared pico de gallo
• 3 tbsp chopped fresh cilantro
• 1 c. cooked Hy-Vee brown rice
• 1/2 c. reduced-sodium black beans, drained, rinsed
• 2 tbsp Newman’s Own™ lime vinaigrette
• 1 tbsp chopped fresh dill
• 12 ounces fresh salmon
• Hy-Vee coarse sea salt and fresh cracked Hy-Vee black pepper, to taste
• 5 multigrain pita pockets, halved

All you do

1. Serve immediately.
2. In a medium bowl, toss pico de gallo, cilantro, brown rice, black beans, vinaigrette and dill. Cover and set aside.
3. Meanwhile, preheat grill to medium heat.
4. Lightly season salmon with salt and black pepper.
5. Lightly oil grill grate. Place salmon on grill and cook 4 to 6 minutes per side, or until fish flakes easily with a fork. Cooking time will vary depending on thickness of fish.
6. When salmon is almost done, place pitas on the grill to warm.
7. Remove salmon from grill and flake over rice mixture. Using a rubber scraper, gently fold the mixture together. Season with salt and black pepper if necessary.
8. Stuff each pita half with approximately 3 tablespoons salmon mixture.