Salmon Pesto Flat Bread

15 Min.
5 Min.
8
Ingredients
8
ounces fresh wild cod salmon, sliced into 1/2 inch pieces
8 ounces fresh wild cod salmon, sliced into 1/2 inch pieces
1
(8.5 ounce) package Naan bread
1 (8.5 ounce) package Naan bread
2
teaspoon Better Than BouillonĀ® Fish Base
2 teaspoon Better Than BouillonĀ® Fish Base
1
teaspoon minced garlic
1 teaspoon minced garlic
1
teaspoon freshly squeezed lemon juice
1 teaspoon freshly squeezed lemon juice
1
teaspoon freshly chopped basil
1 teaspoon freshly chopped basil
½
teaspoon ground black pepper
½ teaspoon ground black pepper
2
cups baby arugula
2 cups baby arugula
Pesto Dressing
½
cup ready-made pesto
½ cup ready-made pesto
cup mayonnaise
⅓ cup mayonnaise
1
teaspoon minced garlic
1 teaspoon minced garlic
Directions
  1. Preheat the grill to 425 °F. Place a nonstick grill pan onto the grill.
  2. Mix the fish base, garlic, lemon juice, basil, and black pepper in a medium sized mixing bowl. Add the salmon slices and toss to combine.
  3. Mix the ready-made pesto, mayonnaise, and garlic into a small bowl. Divide the dressing in half.
  4. Remove the salmon slices from the marinade and place onto a nonstick grill pan. Grill for 1 - 2 minutes per side. Add the Naan bread directly to the grill and grill for 1 minute per side.
  5. Spread each grilled Naan bread with half of the pesto mixture. Sprinkle each Naan bread with 1 cup of arugula and add half of the grilled salmon slices to the top of the arugula. Drizzle with the remaining pesto and serve immediately.

Recently Viewed