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Salmon Collard Snack Wraps with Ginger Miso Dip

Servings 4

Ingredients

Ginger miso dip

  • 1 Tbsp white miso paste 15 mL
  • 2 Tbsp water 30 mL
  • 1 Tbsp tahini 15 mL
  • 2 garlic cloves peeled and crushed
  • 2 tsp grated gingerroot 10 mL
  • 1 Tbsp apple cider vinegar 15 mL

Wraps

  • 1 cup cooked wild sockeye salmon 250 mL
  • 1 tsp lemon juice 5 mL
  • 1 avocado peeled and diced
  • sea salt to taste
  • black pepper to taste
  • 4 collard leaves
  • 1/2 cup alfalfa sprouts 125 mL
  • 1/2 cup purple cabbage thinly sliced, 125 mL

Instructions

  • 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.
  • 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.
  • 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.”
  • 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.
  • Serve with ginger miso dip.

Notes

Each serving of wraps contains: 300 calories; 29 g protein; 18 g total fat (3 g sat. fat); 6 g total carbohydrates (1 g sugar, 4 g fibre); 77 mg sodium Each serving of dip contains: 37 calories; 1 g protein; 2 g total fat (0 g sat. fat); 3 g total carbohydrates (1 g sugar, 1 g fibre); 190 mg sodium