Recipes: Entrees

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)

Instructions

• 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.
• Heat grill or grill pan to medium-high.
• 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.
• With 2 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 pitas with watercress, salmon and blueberry salsa, dividing evenly.