Clean Eating Recipe; 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
  • 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