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

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

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

Ingredients