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Salmon wrap – The more contemporary cabbage roll

June 18, 2008 by Lightwaves

Salmon WrapsCelebrate the abundance of local greens in a new way with these salmon wraps.

With the first strawberries a week or two away, the ashram has been reveling in an abundance of greenery: lettuce, spinach, bok choy and chard. What better way to channel some creativity than into cooking?! You can try these wraps at home, which are basically a variation of the cabbage roll. You can stuff them with just about anything: veggies and rice, salmon, tofu, nuts and couscous. There are many variations that can work. For this recipe we used the large leafed swiss chard, which also holds up nicely after a quick steam.

Begin by preparing your ingredients. We wrapped our 3 oz salmon fillets with a wedge of lemon, diced olive, minced herbs (thyme and parsely), a little olive or sesame oil and some salt and pepper to taste. Blanch your chard leaves in boiling water for no more than 1 minute. You can now wrap your fillets in the chard and place them into an oven pre-heated to 350. Depending on the thickness of your salmon fillets and how many you choose to cook at one time, they may take as long as 20 minutes to fully cook. It is a good idea to make an extra wrap that you can cut into during cooking to check and see if its done (its always nice to have one to snack on too!). Bon appetit!

Enjoy what food you find around you and the people you can share it with.
Hari Om

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