salmon flat bread

Chef Jacob Peck, Garden Café at the Chicago Botanic Garden

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)

Directions:

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

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