Grilled Salmon Flatbreads with Fresh Blueberry Salsa

Grilled Salmon Flatbreads with Fresh Blueberry Salsa
Grilled Salmon Flatbreads with Fresh Blueberry Salsa

Makes 4 servings

Ingredients:

  • Spice blend (see task #1 below)
  • 1 clove garlic, minced
  • 2 salmon filets (8 oz), skinless
  • 4 pita breads
  • 1 cup fresh blueberries
  • 1/2 avocado, diced
  • 1/3c cilantro, chopped
  • 1/4c red onion, diced
  • 1 Tbs jalapeno, minced
  • 1 tsp lime zest
  • 3 Tbs lime juice
  • 2 Tbs olive oil (divided)
  • 1 bunch watercress, trimmed (substitute with arugula or the leafy green of your choice)

Ingredients

  1. In a small bowl, combine 1 tsp each of ground corriander, ground cumin, fennel seed, ground cardamom and mustard seed.  Add 1/2 tsp salt and 1/4 tsp freshly ground black pepper to make the Spice Blend.
  2. Heat grill or grill pan to medium-high
  3. Sprinkle 4 tsp of Spice Blend and the all the garlic on both sides of salmon.  Grill the salmon until just opaque in center, about 4 minutes per side.
  4. With two forks, flake the salmon into a bowl.
  5. Grill the pitas until toasted, about 30 seconds per side and set one per plate.
  6. In a medium bowl, toss the blueberries, avocado, cilantro, onion, jalepeno, lime zest and one tsp of the remaining spice blend.  Add lime juice and oil.  Toss until well-mixed and coated.
  7. Top pitas with watercress, salmon and blueberry salsa.

 

as adapted from www.oregonblueberry.com