Wild Salmon Collard Wraps – Dinner Tonight!

Here is a another great recipe from Kia Sanford!

Wild Salmon Collard Wraps

Serves 2

  • 8-10 ounces wild salmon, cut into 6 even strips (roughly 1/2 thick and 4 inches long)
  • 3 large collard greens
  • 2 nori sheets (each sheet cut into 8 rectangles)
  • 1 carrot, thinly sliced
  • 1 small fennel bulb, thinly sliced
  • 1 large chunk of ginger, minced
  • 1 garlic clove, minced
  • 3 tablespoons coconut oil
  • 1⁄8 cup brown rice vinegar
  • 1 tablespoon whole grain mustard
  • 1.5 tablespoons wheat free tamari
  • 1 tablespoon toasted sesame oil
  • cilantro leaves for garnish
  • sunflower sprouts for garnish

    To make the Marinade:

    Whisk together the sesame oil, rice vinegar, mustard, and tamari. Stir in minced garlic and ginger. Place the sliced salmon into a bowl and add enough marinade to cover the fish. Marinate for 20-30 minutes

    To Make the Collard Wraps:

    Remove the stalk from the collards to give you 2 separate leaf pieces. Lay them onto your work surface, dark/shiny side down. Place 1-2 nori sheets on the middle of the collard leaf. Place 1 salmon strip onto the nori. Top with some carrots, fennel, cilantro leaves, and sprouts. Drizzle some of the marinade over everything. Roll the collards up (like a sushi roll)

    To Cook:

    Place salmon rolls onto a steamer dish. Steam for approximately 5-6 minutes. Serve alone or with brown rice and lime wedges

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