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