Instructions

• Preheat oven to 375°.
• Rub the salmon filet with salt and place it in the refrigerator to cure for 15-20 minutes. Remove from refrigerator and transfer to baking sheet; top with cherry tomatoes, bake for 12-15 minutes. Set aside to cool.
• Once the salmon has cooled, gently break apart into flakes.
• Rinse the collard greens and remove the thick stalk at the bottom. Bring a pot of water to a boil. Reduce heat and place greens in a strainer and set over the pot of simmering water. Cover strainer with a lid and steam for 2-3 minutes or until color turns a lively green.
• Remove from the steam basket and pat dry with a towel.
• Combine carrots, zest of orange, orange, and avocado. Set aside.
• Then, make the dipping sauce. Combine almond butter, tamari, honey, lemon juice, and garlic. Adjust flavor to taste, adding more tamari for saltiness, honey for sweetness, and lemon juice for tanginess. Thin sauce by slowly whisking in hot water as needed until the desired consistency is reached.
• To assemble the wraps, fill a steamed collard leaf with flaked salmon and cherry tomatoes and the carrot-orange-avocado medley. Fold the ends of the leaf and roll the wrap tightly around the filling. Drizzle with almond sauce or serve with dipping sauce on the side.
• *Make this wrap your own with additions like chopped cabbage, leftover quinoa, or sprouts. Feel free to substitute other fish, like halibut or tuna, if you prefer.