banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Salmon Collard Snack Wraps with Ginger Miso Dip

Serves 4.

    Share

    Salmon Collard Snack Wraps with Ginger Miso Dip

    Colourful, crisp, and packed with flavour, these wraps make a perfect light snack and are a great way to use up leftover salmon. 

    Advertisement

    In a pinch

    In place of fresh salmon, these wraps also work well with canned salmon.

    Advertisement

    Salmon Collard Snack Wraps with Ginger Miso Dip

      Ingredients

      Ginger miso dip
      • 1 Tbsp (15 mL) white miso paste
      • 2 Tbsp (30 mL) water
      • 1 Tbsp (15 mL) tahini
      • 2 garlic cloves, peeled and crushed
      • 2 tsp (10 mL) grated gingerroot
      • 1 Tbsp (15 mL) apple cider vinegar
      Wraps
      • 1 cup (250 mL) cooked wild sockeye salmon
      • 1 tsp (5 mL) lemon juice
      • 1 avocado, peeled and diced
      • Sea salt, to taste
      • Black pepper, to taste
      • 4 collard leaves
      • 1/2 cup (125 mL) alfalfa sprouts
      • 1/2 cup (125 mL) purple cabbage, thinly sliced

      Nutrition

      Each serving of wraps contains:

      • calories300
      • protein29 g
      • total fat18 g
        • sat. fat3 g
      • total carbohydrates6 g
        • sugar1 g
        • fibre4 g
      • sodium77 mg

      Each serving of dip contains:

      • calories37
      • protein1 g
      • total fat2 g
        • sat. fat0 g
      • total carbohydrates3 g
        • sugar1 g
        • fibre1 g
      • sodium190 mg

      Directions

      01

      For dip, in small bowl, whisk miso and water together. Add tahini, garlic, ginger, and apple cider vinegar, and whisk all together until combined. Set aside.

      02

      For wraps, in medium bowl, mix salmon, lemon juice, and avocado by mashing all together with fork against sides of bowl. Season lightly with sea salt and pepper.

      03

      Cut thick stem end off collard leaves to make them easier to wrap. On clean tea towel, place a collard leaf with stem side farthest from you. About 1 in (2.5 cm) from top of collard leaf, place one-quarter of salmon mixture, leaving room on both sides to fold collard leaf inward, “burrito style.”

      04

      On top of salmon layer, place one-quarter of alfalfa sprouts, followed by one-quarter of sliced cabbage. Fold in both sides and wrap from the top, folding in sides as you wrap the whole collard leaf. Repeat with remaining 3 collard leaves and fillings.

      05

      Serve with ginger miso dip.

      Advertisement
      Ad
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
      Mussels with Tomato, Saffron, and Fennel

      Mussels with Tomato, Saffron, and Fennel

      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.