Grilled Salmon Flatbreads with Fresh Blueberry Salsa - U.S. Highbush Blueberry Council
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U.S. Highbush Blueberry Council

Grilled Salmon Flatbreads with Fresh Blueberry Salsa

Grilled Salmon Flatbreads with Fresh Blueberry Salsa

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

Ingredients

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

Preparation

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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