Grilled Salmon Avocado Pitas

In a small bowl, combine the wasabi paste, soy sauce, vinegar, and mayonnaise. Set aside.

Brush salmon with olive oil and sprinkle with salt.

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).

Remove from grill and quickly toast pita rounds on grill, about 2 minutes, turning once.

Cut or flake salmon into 1-in. cubes.

Cut pita rounds in half and spread wasabi mayonnaise on insides. Fill each pita half with salmon, avocado, arugula, and tomatoes, dividing equally.