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
- ¼ cup sesame oil
- ⅛ cup brown rice vinegar
- 1 tablespoon wholegrain mustard
- 1.5 tablespoons wheat free tamari
- 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