Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- In a medium bowl, toss pico de gallo, cilantro, brown rice, black beans, vinaigrette and dill. Cover and set aside.
- Meanwhile, preheat grill to medium heat.
- Lightly season salmon with salt and black pepper.
- 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.
- When salmon is almost done, place pitas on the grill to warm.
- 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.
- Stuff each pita half with approximately 3 tablespoons salmon mixture.
- Serve immediately.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 35mg
- Sodium: 680mg
- Total Carbohydrates: 51g
- Protein: 22g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 8%
0%
Iron 8%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Back to School 2011.