Grilled Salmon Avocado Pitas

Avocado gives this easy-to-prepare dish a rich flavor, and wasabi mayonnaise increases the heat. Place the grilled salmon on slices and place in a pita bread dish - a quick dish that's sure to become a family favorite.
In a small bowl, combine the wasabi paste, soy sauce, vinegar, and mayonnaise. Set aside.Brush the salmon with olive oil and sprinkle with salt. Place the salmon on a greased grill over a solid layer of hot coals or over a high heat on a gas grill (450 ° to 550 °; you can hold your hand 5 inches above the level of the grill for only 2-4 seconds); close the lid of the gas grill. Grill for 6 to 8 minutes, depending on the thickness, turning once, until just barely tender (cut to taste; the flesh will turn a darker shade of pink in the center). Remove from the grill and quickly toast the pita bread slices on the grill, about 2 minutes, turning once.Cut the salmon into 1-inch-thick cubes. Cut the pita bread in half and spread the inside with wasabi mayonnaise. Fill each half of the pita bread with salmon, avocado, arugula and tomatoes, divided equally.Note: A nutritional analysis is provided for each serving.