HyVee dietitian, Tracey Shaffer explains the "Cooking with Cardio" classes HyVee and Saint Luke's Hospital is offering throughout Feb. On Thursday she made Grilled Salmon Pitas.
- 1 cup prepared pico de gallo
- 3 tbsp chopped fresh cilantro
- 1 cup cooked brown rice
- ½ c. reduced-sodium black beans, drained, rinsed
- 2 tbsp. lemon or lime vinaigrette
- 1 tbsp. chopped fresh dill
- 12 oz. fresh salmon
- Coarse sea salt and fresh black pepper, to taste
- 5 whole wheat pita pockets, halved
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. Place salmon on grill and cook 4-6 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 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.
"Cooking with CardioWellness" classes will be offered at the following locations. Contact your local HyVee store for more information.
Blue Springs Hy-Vee on 2/16 at 6:30 p.m.
Overland Park Hy-Vee at W. 135th St on 2/16 at 6:00 p.m.
Independence Hy-Vee at 40 Highway on 2/16 at 6:30 p.m.
Gladstone Hy-Vee on 2/17 at 6 p.m.