When it’s hot I crave nothing but sushi. It’s kind of a problem because sushi isn’t cheap and my bank accountant as of late is anything but lush. I usually ignore my cravings and settle for a large salad or a cheese plate. However, I couldn’t get the idea of a spicy salmon roll out of my head – it was all I thought about. I even almost paid a ridiculous amount to get it delivered to me during a moment of weakness, then I had an idea.
Collard greens wraps are basically what they sound like – wrapping a collard green leaf around an assortment of fillings, like veggies and hummus. In my opinion it’s better than bread because it doesn’t get soggy and holds up in the fridge for up to three days. Anyways this idea I had – Sweet and Spicy Salmon Wraps. All of the goodness of a sushi roll without the rice.
Even better it only takes 5 minutes to pull together. Wild canned salmon is mixed together with mayo and sambal for a spicy kick that pairs really nice with the cucumbers and mango. The pea shoots are optional and you could swap them out for avocado if you want. These Sweet and Spicy Salmon Wraps is a weekly lunch staple around these parts.
If you decide to take a chance on these Sweet and Spicy Salmon Wraps, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 6 oz. can wild pink salmon
- 2 tablespoons avocado oil mayo
- 1 teaspoon Sambal Oelek
- ¼ teaspoon salt
- ½ English hothouse cucumber, cut into matchsticks
- ½ mango, remove the skin and cut into matchsticks
- 5 sheets roasted seaweed
- 1 bunch pea shoots, optional
- 2 collard green leaves
- Mix together wild salmon, mayo, sambal and salt. Set aside.
- Layer mango, cucumber, roasted seaweed, pea shoots and salmon salad on a fresh collard green leaf. Fold sides in first, then roll like a wrap. Repeat with remaining ingredients. Serve!