Directions
- In a sauté pan, poach the salmon with ginger in 1 inch of water for approximately 2 minutes on each side.
- Let cool briefly and remove any bones.
- Seperate the salmon and mash gently with the avocado, green onion, dulse flakes and tamari.
- Place salmon mixture at the bottom of each collard green (can be lightly steamed if you don’t want it raw).
- Top with spinach/sprouts, veggies and a squeeze of lemon.
- Roll up like a burrito then pack it to go or slice in half and serve.
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Easy Summer Recipe: Salmon Avocado Collard Rolls was originally published on blackdoctor.org
