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U.S. Highbush Blueberry Council

Grilled Salmon Flatbreads

Grilled Salmon Flatbreads with Fresh Blueberry Salsa

Recipe by Chef Jacob Peck, Garden Café at the Chicago Botanic Garden

Salmon Flatbread Ingredients

  • Spice Blend (recipe below)
  • 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)

Spice Blend Ingredients

  • 1 teaspoon ground coriander, cumin, fennel seed, cardamom and mustard seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Salmon Flatbread Instructions

  1. Heat grill or grill pan to medium-high.
  2. 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.
  3. With 2 forks, flake the salmon.
  4. Grill the pita until toasted, about 30 seconds per side; place on 4 plates.
  5. 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.
  6. Top pitas with watercress, salmon and blueberry salsa, dividing evenly.

Spice Blend Instructions

In a small bowl, stir together ground spices and salt and pepper

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