Colourful, crisp, and packed with flavour, these wraps make a perfect light snack and are a great way to use up leftover salmon.
In a pinch
In place of fresh salmon, these wraps also work well with canned salmon.
Salmon Collard Snack Wraps with Ginger Miso Dip
Ingredients
- 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
- 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.
READ THIS NEXT
SEE MORE »
Tourtière AU Cerf
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Artichauts en Barigoule
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de Canut
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.