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Recipe Name

Stress-Busting Collard Green Salmon Wraps

Description

*** Recipe originally featured in Edible San Diego

Ingredients

1 lb
wild caught salmon filet
1⁄2 cup
cherry tomatoes, sliced
2  
carrots, shredded
1  
zested and then peeled and diced
1  
avocado, chopped
4  
large collard leaves
1⁄3 cup
almond butter
1 tbsp
tamari
1 tsp
honey
1 tbsp
fresh lemon juice
3 clove
garlic, minced
   
hot water, to thin
   
salt, to cover salmon

Instructions

Instructions
Make the Salmon

Preheat oven to 375° F.

Rub salmon filet with salt and place in refrigerator to cure for 15-20 minutes. Remove from refrigerator and transfer to baking sheet; top with cherry tomatoes bake for 12-15 minutes. Set aside to cool.

Once salmon has cooled, gently break apart into flakes.

Prep the Collard Greens

Rinse the collard greens and remove the thick stalk at the bottom. Bring a pot of water to a boil. Reduce heat and place greens in a strainer and set over the pot of simmering water. Cover strainer with a lid and steam for 2-3 minutes or until color turns a lively green.

Remove from steam basket and pat dry with a towel.

Make the Wrap Filling

Combine carrots, zest of orange, orange, and avocado. Set aside.

Make the Dipping Sauce

Combine almond butter, tamari, honey, lemon juice, and garlic. Adjust flavor to taste, adding more tamari for saltiness, honey for sweetness, and lemon juice for tanginess. Thin sauce by slowly whisking in hot water as needed until the desired consistency is reached.

Assemble the Wraps

Fill a steamed collard leaf with flaked salmon and cherry tomatoes and the carrot-orange-avocado medley. Fold the ends of the leaf and roll the wrap tightly around the filling. Drizzle with almond sauce or serve with dipping sauce on the side.