Grilled BBQ Salmon and Veggie Collard Green Wraps with Ranch Yogurt Sauce

Grilled BBQ Salmon and Veggie Collard Green Wraps with Ranch Yogurt Sauce

There’s a restaurant on Montana Avenue in Santa Monica called Kye’s. The lunch spot is a favorite of Gwenyth Paltrow and while the food is very healthy, it isn't "over the top green". Kye's substitutes your typical wraps and breads with greens or nori which make for a healthy but still tasty quick meal. When I’m too busy to make myself lunch and have run out of leftovers I typically run up the street for a wrap.

These fresh and vibrant wraps are perfect for hot summer days or picnics at the park. Collard greens make a great wrap shell because they hold up to being stuffed with ingredients and add a nice texture. Not all leafy greens can hold ingredients without tearing like collards. The leaves do have a thick stem that has to be removed before wrapping – if you don’t then it won’t fold properly. For a vegetarian wrap the salmon can be substituted for your favorite tofu filling.

 

Ingredients:

For the BBQ salmon:

1 pound salmon, cut into filets

3 tablespoons extra-virgin olive oil, divided

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoon barbecue sauce

 

For the ranch yogurt sauce:

1 cup Greek yogurt

3 tablespoons reduced-fat buttermilk

1 tablespoon chopped flat-leaf parsley

1 tablespoon chopped chives

½ teaspoon dried dill

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

 

For assembly:

1½ cups cooked brown rice

1½ cups cauliflower rice

3 tablespoon chopped cilantro

1 bunch collard greens, at least 8 large leaves

1 medium carrot, peeled and julienned  

1 cup shredded purple cabbage

 

Instructions:

For the BBQ salmon:

Brush the salmon filets with 2 tablespoons of olive oil and season with salt and pepper. Heat a grill or grill-pan to a medium-high heat (ensure the grill is clean – otherwise the salmon will stick to the grate). Lightly oil the grill grate with the remaining oil. Place the salmon skin-side down and cook for 3 minutes. Generously brush the salmon all over with the barbecue sauce and flip, grilling skin side up for an additional 2 minutes for medium rare.

 

For the ranch yogurt sauce:

In a medium bowl stir all the sauce ingredients together with 2 tablespoons of water until completely combined.

 

For assembly:

In a medium bowl stir together the rice, cauliflower rice and cilantro until completely combined. Break the salmon into shredded chunks, discarding the skin.

Remove the thick stem from the collard greens. Working one at a time spoon about ¼ cup of the rice mixture over the leaf then arrange carrot, cabbage and salmon chunks. Wrap the collard green up like you would a burrito and secure with string or parchment paper.

Serve immediately or refrigerate until ready to serve.

 

Makes 8 wraps, serves 4.

 

 

 

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