T. Mike Fletcher
When I grill or roast salmon, I try to plan extra especially for these sandwiches. There is nothing like cold salmon—unless you team them with lemon, tomatoes and cucumbers.
The Lemon Basil Mayonnaise is one of my favorite condiments. Use it anywhere you would mayonnaise.
What could be better in the summer than, quick, easy and delicious?
1 1/2 pounds salmon fillet
Lemon Basil Mayo, recipe below
Tomato, sliced
Cucumber, sliced
4 pita breads
Lemon Basil Mayonnaise
1/2 cup purchased mayonnaise
1 to 2 tablespoons fresh basil, finely chopped
1 tablespoon lemon zest
Pinch of cayenne, optional
Combine all the ingredients. This gets better as it sits in the refrigerator so it can be made days ahead of time.
Roast or grill the salmon fillet for about 10 minutes per inch of height at 350 degrees or over hot coals. If grilling, watch carefully as it is difficult to tell how hot the fire is. Chill. Remove the skin. Using two forks, pull the salmon into large pieces.
Cut the pita pockets in half. Spread the inside of the pita pocket with Lemon Basil Mayo. Fill with cucumber slices, tomato slices and salmon.
