Salmon En Papillote
Yield: 2 servings
2 – 6 oz salmon fillets ( skinless)
4 Cups Mixed greens (include chard, kale, mustard, collard greens)
2 Shallots
2 Tbls. Ginger (fresh)
2 Lemongrass stalks
2 Bell peppers
1 Apple (Granny Smith recommended)
2 Tbls. Cilantro
6 Tbls. Mirin rice cooking wine
Sea salt and pepper
2 Sheets parchment paper
Method:
1. Clean your greens and rough chop into medium size pieces set aside.
2. Slice shallots, peel ginger and cut into match sticks,
3. Slice bell peppers, apples and lemongrass into strips .
4. Rough chop cilantro
5. Assemble: Fold each parchment paper in half. On one side place 2 cups of greens, add shallots, ginger and apples.
6. Top with salmon fillet.
7. Place on top of salmon bell peppers and lemongrass along with cilantro and 3 tablespoons of mirin cooking wine
8. Salt and pepper and fold over and crimp all edges until pouch is formed.
9. Bake 350 degrees for 15 to 18 minutes.
Hummus wrap
2/3 cup hummus, flavor of your choice
20 inch multi-grain tortillas, warmed
1/2 red bell pepper, thinly sliced, seeds removed
1/2 yellow bell pepper, thinly sliced, seeds removed
2 plum tomatoes, seeded, thinly sliced
1/2 avocado, pit removed and thinly sliced
1/4 cup alfalfa sprout
1/4 cup carrot, grated
1/4 cup cucumber, seedless and grated
1/4 cup cheese, feta
salt
pepper
Directions
1. Spread each tortilla with the hummus.
2. Fill with the vegetables and cheese. Season with a sprinkle of salt and pepper.
3. Roll like a traditional "wrap". Cut into pieces and serve.
Avocado and Salmon salad
2 tablespoons finely chopped red onion
3 tablespoons mayonnaise (olive oil mayo)
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon grated lime peel
1 teaspoon of dice poblano pepper
4 ounces salmon
1 ripe large avocado, halved, pitted, peeled
Mixed greens tossed with your favorite heart healthy dressing.
Lime wedges to garnish
Mix all in chilled bowl. Top half avocado with salmon salad.
