Flatbread with Wild BC Salmon

There is something special that happens when ANYTHING goes on a flatbread. It all becomes one and every bite is perfection. This recipe is just that. Perfection!

Ingredients

For the Flatbreads (Store bought flatbread is also an option!)

• 2.5 cups - Flour

• 1.5 cups - Full Fat Greek Yogurt

• 1 tsp - Baking Powder

• 1 tsp - Sea Salt (Vancouver Island Seat Salt to be exact!)

• ¼ cup - Four for dusting

For the Salmon

• 2 – 6oz Wild BC Sockeye Salmon fillets

• Salt

• Pepper

• 2 tsp - Grapeseed Oil

For the Toppings

• Mashed Avocado

• Thin Sliced Radish

• Arugula

• Thin Sliced Red Onion

• Balsamic Reduction

• Chilis

• Thin Sliced Pear

• Goat Cheese

Or whatever you want!

---

Let’s Begin!

1. For the flatbreads, mix everything in a mixing bowl. It may feel wet once all incorporated, and that’s ok. Let rest in a ball for 5 min. Once rested split the ball into roughly 8 equal balls of dough. Each one, flatten out with hands, then dust flour on either side. Roll the dough till it's approximately 1/8” flat and longwise. In a medium preheated pan with no oil, place in the dough and cook for 3-4 min per side till browned and no longer doughy. Set off to the side and continue with each piece.

2. In a medium high preheated pan, place salmon skin side down and sear for 2-3 min. Salt and pepper the flesh side. Flip, and sear again for 2-3 min or until Salmon is cooked to your liking. Remove from pan and allow to cool. Break into larger pieces for ease of use.

3. Time to assemble. Start with avocado on the base of the flatbread. Then pear and red onion, and dot the goat cheese on. Then place chunks of the Wild BC Salmon on the flatbread and place under the broiler for 3-4 min. This will get the goat cheese melty and everything warmed up! Finish with the thinly sliced veg, arugula and balsamic drizzle. This recipe is SO GOOD! Eat it with a beer or a good dry cider!

Enjoy!

---

Recipe and photo by Cory Walby, www.saturdaynighttestkitchen.com