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U.S. Highbush Blueberry Council

Grilled Salmon Flatbreads with Fresh Blueberry Salsa

Chef Jacob Peck, Garden Café at the Chicago Botanic Garden

Ingredients:

  • Spice Blend (recipe below)Capture
  • 1 garlic clove, minced
  • 2 skinless salmon fillets (8 ounces each)
  • 4 pita breads
  • 1 cup fresh blueberries
  • 1/2 avocado, diced
  • 1/3 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1 tablespoon minced jalapeño
  • 1 teaspoon lime zest
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil, divided
  • 1 bunch watercress, trimmed (about 2 cups)

Directions:

  1. Spice Blend: In a small bowl, stir together 1 teaspoon each ground spices: coriander, cumin, fennel seed, cardamom and mustard seed; 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Heat grill or grill pan to medium-high.
  3. Sprinkle 4 teaspoons of the spice blend and the garlic on both sides of salmon; grill just until opaque in center, about 4 minutes per side.
  4. With 2 forks, flake the salmon.
  5. Grill the pita until toasted, about 30 seconds per side; place on 4 plates.
  6. In a medium bowl, toss the blueberries, avocado, cilantro, onion, jalapeño, lime zest and 1 teaspoon of the remaining spice blend with the lime juice and oil.
  7. Top pitas with watercress, salmon and blueberry salsa, dividing evenly.

Quick notes

Number of servings (yield): 4 portions

Please credit: U.S. Highbush Blueberry Council

 

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