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U.S. Highbush Blueberry Council

Grilled Salmon Flatbreads with Fresh Blueberry Salsa
Grilled Salmon Flatbreads

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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