Susan Rossit
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.
