Swiss Chard Salmon Wraps with Kimchi Slaw
 
Prep time
Cook time
Total time
 
Serves: 12 wraps
INGREDIENTS:
  • 12 swiss chard leaves
  • Avocado sauce
  • 2 avocados
  • 2 small limes, juiced
  • Salmon
  • 1 lb salmon fillet
  • Kimchi slaw
  • ½ cup kimchi, sliced very thinly
  • ½ cup carrots, grated
  • ½ cup pepper, sliced very thinly
  • ½ cup cilantro, chopped finely
DIRECTIONS:
  1. Preheat oven to 400°. Place the salmon on a parchment paper lined baking sheet, skin side down, and bake for 20 minutes. If it is quite thick add a few minutes. Remove from oven and once it is cool enough to handle peel the skin off and slice it into thin, long strips.
  2. Meanwhile, combine all the slaw ingredients together.
  3. Cut off the excess stem of the chard where the leaf ends then slice through it lengthwise, reducing its thickness to match the width of the leaf- this makes it easier to wrap and eat.
  4. Mash the avocado with the lime juice.
  5. Once the salmon is ready assemble the wraps by layering a dollop of avocado followed by a couple pieces of salmon and a spoonful of the slaw over each leaf. Spread it all out a bit in the middle of the collard then fold in the two short ends and then the two long ends and flip over. Cut in half or leave whole. If the leaves are quite wide, too wide on the long ends to cleanly fold over, first fold each side in half and then fold it over the filling for a clean finish.
Recipe by Love from the Land at https://www.lovefromtheland.com/salmon-avocado-salad-swiss-chard-wraps/