Salmon Flatbread with Slaw & Cilantro Yogurt Sauce
June 17, 2024 by Kimberly
Whip up this salmon flatbread for a delightful twist on dinner! Topped with crunchy slaw and a zesty cilantro yogurt sauce, it’s a fresh, flavorful favorite.
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TOTAL TIME
30 min
SERVES
4 portions
DIET
omnivore
EVERY RECIPE DESERVES
A Little Love Letter
Step up your meal game with this savory salmon flatbread, a perfect blend of nutritious and delicious. It’s simple enough for a weeknight yet impressive enough for guests. The combination of tender salmon, crispy slaw, and creamy cilantro yogurt sauce on a soft flatbread base makes every bite a delightful experience, ensuring this dish will become a new staple in your culinary repertoire.
Serve this salmon flatbread freshly made to enjoy its full range of flavors. It’s perfect as a light, standalone dinner or can be paired with a side salad for a more filling meal. The zesty cilantro yogurt sauce brings a cool contrast to the warm, crispy salmon, making it a hit for any season. For an added twist, pair it with a chilled glass of white wine or sparkling water.
Best enjoyed fresh, if you must store it, keep the flatbread, salmon, and slaw separately in the fridge. The cilantro yogurt sauce can be refrigerated in an airtight container for up to three days.
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Salmon Flatbread with Slaw & Cilantro Yogurt Sauce
- Course: Dinner
- Total Time: 30 min
- Yield: 4 1x
Description
Good To Have On Hand
- small bowl
- grater
- medium-sized bowl
- sharp knife
- cutting board
- tall container
- immersion blender (or food processor)
- large skillet
- oven (or toaster)
Ingredients
Units
Scale
- 500 grams salmon filet
- 4 flatbreads
MARINADE
- 1 tbsp olive oil
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/8 tsp grounded pepper
- 1/8 tsp chili flakes
SLAW
- 200 grams red cabbage
- 1/2 cucumber
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt & pepper to taste
CILANTRO YOGURT SAUCE
- 20 grams cilantro
- 2 tbsp lime juice
- 2 tbsp olive oil
- 100 grams yogurt
- 2 tbsp cold water
- 1/2 avocado
- 2 garlic cloves
- salt & pepper to taste
Instructions
- In a small bowl, mix 1 tablespoon of olive oil with 1/4 teaspoon each of smoked paprika, salt, garlic powder, dried oregano, and 1/8 teaspoon each of ground pepper and chili powder into a paste. Spread this paste over the salmon fillet and rub it in well. Refrigerate the salmon until further use.
- For the coleslaw, finely shred the red cabbage and place it in a medium-sized bowl. Quarter the cucumber, slice it, and add to the cabbage. Add olive oil, lime juice, salt, and pepper to the bowl, mix well, and set aside.
- For the cilantro yogurt sauce, in a tall container, blend cilantro (leave some leaves for garnish), lime juice, olive oil, 2 tablespoons of water, yogurt, avocado, and peeled garlic cloves into a cream using an immersion blender. Add salt and pepper to taste. Set aside.
- In a large skillet, sear the salmon on both sides for 2-4 minutes, depending on thickness, until slightly translucent inside. Remove the salmon from the skillet and place it on a plate to rest for a bit.
- Meanwhile, warm the flatbreads in the oven or on the toaster for a few minutes.
- Spread 1-2 tablespoons of sauce on the warm bread, add the coleslaw, then place a salmon fillet on top and slightly shred it. Garnish with some sauce, fresh cilantro leaves, green onions, and lime slices.
Notes
The calorie information may vary depending on the product used, country and region.
- Cook Time: 30 min
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