Chef Wendell: Salmon pizza with avocado and pico de gallo

Chef Wendell cooks up a delicious dish on September 27, 2015 (WISH photo)

INDIANAPOLIS (WISH) – It is important to eat healthy foods, and nearly every food consumed can impact the clarity of the brain.

Makes 2 entrée pizzas

  • 1 wild caught salmon fillet, skinned and crumbled
  • 1/2 can refried black beans (organic if possible)
  • 1 cup cooked, well-drained spinach (3 cups raw=1 cup cooked)
  • 1 minced jalapeno pepper
  • Juice of 1 lime
  • 2 tbsp. ground flax seed
  • Himalayan salt and black pepper
  • 1 package of Ezekiel bread wraps
  • Pico de Gallo
  • 1 sliced avocado
  • 2 springs of chopped cilantro leaves

Preheat oven to 375°F

  1. Rub salmon with olive oil and bake for approximately 18 to 20 minutes making sure not to over bake.
  2. Remove skin and gently break it up into small pieces for topping. Set aside.
  3. Coat Ezekiel wraps on both sides with olive oil and then place them on a baking pan. Bake at 375º for 5 to 8 minutes turning once. They should be alittle crispy.
  4. Make Pico de Gallo or use store bought.
  5. Peel and slice avocado.
  6. In a small bowl, combine refried beans, cooked spinach, lime juice, salt, pepper, flax and minced jalapeno to make a pizza sauce.
  7. To assemble pizzas, spread each wrap with bean mixture and top with avocado and broken pieces of salmon.
  8. Top with Pico de Gallo and chopped cilantro.
  9. Serve with lime wedges.

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