Chef Evan's Grilled Salmon Pitas


Main Dish
Chef Evan's Grilled Salmon Pitas

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Recipe Data


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    Servings and Ingredients

    Serves 5
    1 c. prepared pico de gallo
    3 tbsp. chopped fresh cilantro
    1 c. cooked Hy-Vee brown rice
    ½ c. reduced-sodium black beans, drained, rinsed
    2 tbsp. Newman's Own lime vinaigrette
    1 tbsp. chopped fresh dill
    12 oz. fresh salmon
    Hy-Vee coarse sea salt and fresh cracked Hy-Vee black pepper, to taste
    5 multigrain pita pockets, halved


    1. In a medium bowl, toss pico de gallo, cilantro, brown rice, black beans, vinaigrette and dill. Cover and set aside.
    2. Meanwhile, preheat grill to medium heat.
    3. Lightly season salmon with salt and black pepper.
    4. 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.
    5. When salmon is almost done, place pitas on the grill to warm.
    6. 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.
    7. Stuff each pita half with approximately 3 tablespoons salmon mixture.
    8. Serve immediately.

    Nutrition facts


    390 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 35mg
    • Sodium: 680mg
    • Total Carbohydrates: 51g
    • Protein: 22g

    Daily Values

    Vitamin A 4%
    Vitamin C 8%
    Iron 8%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Back to School 2011.