Salmon Bianca Flatbread
with Dill and Capers
It's flatbread night, with a coastal twist! Flaked salmon, herby dill, white sauce, thinly sliced shallots and a salty kick from briny capers come together to redefine this weeknight special.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
283 g
Salmon Fillets, skinless
(Contains: Seafood/Fruit de Mer, Fish)
2 unit
Flour Tortillas
(Contains: Gluten)
50 g
Shallot
30 g
Capers
¼ cup
Parmesan Cheese
(Contains: Milk)
4 tbsp
Cream Cheese
(Contains: Milk)
7 g
Dill
6 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat your broiler to high. Wash and dry all produce. Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a lightly oiled, foil-lined baking sheet. Drizzle over 2 tsp oil (dbl for 4ppl.) Season with salt and pepper. Broil in middle of oven, until salmon is cooked through, 7-8 min. **
While salmon broils, peel, then mince the shallots. Rinse the capers under warm water to dissolve salt then pat dry with paper towel. Roughly chop the dill. Add the sour cream, cream cheese and half the dill to a small bowl. Stir to combine. Set aside.
On another baking sheet, arrange tortillas. (NOTE: It's ok if they overlap!). Broil in the bottom of oven until golden-brown, 2-3 min per side. (TIP: Keep an eye on tortillas so they it do not burn!) Set aside.
Carefully transfer the cooked salmon to a plate. Flake using a fork. While still on baking sheet, spread cheese mixture between each toasted tortilla. Sprinkle over salmon, shallots, capers and Parmesan.
Broil in middle of oven, until cheese melts, 2-3 min.
Cut the flatbreads into quarters. Sprinkle over the remaining dill. Season with salt and pepper.
