- 2 lbs Salmon Fillet, skin off
- 2 Tbs Olive oil for marinade
- 1 Tbs Lime juice
- 3 Tsp Ground Black Pepper
- 3 pieces Pita Flatbread
- 3 cloves garlic, pressed through garlic press
- 3 Tbs Olive Oil
- Salt and pepper
- 1/2 cup garlic and herb Boursin cheese
- 1 tsp lemon zest
- 2 tsp dill sprigs
- coarse sea salt
- 1 1/2 cup arugula
- Set your Memphis Wood Fire Grill to Smoke Mode and 180 degrees F. Use Pecan wood pellets for a great flavor. Mix the olive oil, lime juice and ground black pepper in a small bowl. Place your salmon fillet on a silicon grill mat and sprinkle with marinade. Place the silicon mat with the salmon in the grill and smoke for 40-45 minutes with the grill lid closed. Salmon is done when almost opaque throughout but pink in the center. Tear salmon into flakes and set aside.
- Set the Memphis Wood Fire Grill to Grill Mode and 450 degrees F.
- Combine about the olive oil with the pressed garlic, and brush one side of each breads with the mixture. Place the breads in the grill with the brushed side up and bake for 3 minutes, just until it begins to become crisp.
- Remove the flatbread from the grill, and sprinkle with the Boursin cheese, the flaky smoked salmon, and a pinch of salt and pepper
- Bake for about 5 minutes, or until the sides of the breads are golden-brown and crispy, and the cheese is melted. Finish the flatbread by adding the arugula, lemon zest, and dill sprigs.
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