Salmon enhanced by blueberries fits in well as a classy appetizer or anytime snack. Enjoy this tasting pairing of two healthy foods!
Grilled Salmon Flatbreads with Fresh Blueberry Salsa
The cacophony of flavors and textures will please even the most discriminating epicurean! This light meal is the creation of Chef Jacob Peck, Garden Café at the Chicago Botanic Garden courtesy of the U.S. Highbush Blueberry Council
- Spice Blend
- 1 garlic clove (minced)
- 2 fillets salmon (skinless 8 ounces each)
- 4 pieces pita bread
- 1 cup fresh
- 1/2 avocado (diced)
- 1/3 cup cilantro (chopped)
- 1/4 cup red onion (diced)
- 1 tblsp jalapeno (minced)
- 1 teasp lime zest
- 2 tblsp olive oil (divided)
- 2 cups watercress (1 bunch trimmed)
- 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. - 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.