Salmon Flat Bread with Blueberry Salsa

Chef Jacob Peck, Garden Café at the Chicago Botanic Garden



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

Quick notes

Number of servings (yield): 4 portions

Please credit: U.S. Highbush Blueberry Council