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Grilled Salmon Flatbreads for Your Flat-Belly Diet

In this flat-belly recipe, grilled salmon — spiced with coriander, cumin, and fennel — is topped with a flavorful blueberry salsa and served on lightly grilled pita bread.

Prep time: 5 minutes

Cook time: 10 minutes

Yield: 4 servings

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon fennel seed

1 teaspoon cardamom

1 teaspoon mustard seed

1/2 teaspoon salt

1/4 teaspoon pepper

1 garlic clove, minced

Two 8-ounce skinless salmon filets

Four 4-inch whole-wheat 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

1 bunch watercress, trimmed (about 2 cups)

  1. In a small bowl, stir together the coriander, cumin, fennel seed, cardamom, mustard seed, salt, and pepper to form a spice blend.

  2. Heat an oiled grill or grill pan to medium-high, and sprinkle 4 teaspoons of the spice blend and the garlic on both sides of the salmon. Grill just until opaque in the center, about 4 minutes on each side. With two forks, flake the salmon.

  3. Grill the pita until toasted, about 30 seconds per side. Place on 4 plates.

  4. 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.

  5. Top the pitas with the watercress, salmon, and blueberry salsa, dividing evenly.

Note: This recipe is reproduced from The U.S. Highbush Blueberry Council. Reproduced with the permission of Sodexo, Garden Cafe, Chicago Botanic Garden.

Per serving: Calories 370 (From Fat 157); Fat 17g (Saturated 3g); Cholesterol 51mg; Sodium 504mg; Carbohydrate 26g (Dietary Fiber 5g); Protein 29g.

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