Since collard greens are a cool season vegetable, the perfect season to get beautiful collard greens leaves are in the winter, when they’re usually harvested. But depending on where you live, you may be able to get them in the fall through the beginning of spring. If you’re fortunate enough to find larger collard green leaves, get them! They will work perfectly for these wraps and are versatile for many dishes.
You can make these with or without the rice paper, but I happen to like it best with rice paper wrappers because it makes the collard green wraps more versatile — easy to transport. Also, if you want to eat them later just put them in the refrigerator (without worrying about the contents coming out of the wrap)!
Spicy Collard Green Salmon Rolls
Ingredients:
½ teaspoon kosher salt
1 tablespoon apple cider vinegar
1 bunch collard green leaves
140g -200g (about 1/2 to 3/4 cup) teriyaki sauce
1 heaping tablespoon chilli oil
1 tablespoon hoisin
1 teaspoon minced garlic
2 teaspoons sesame oil
340g (12oz.) MOWI Tuscan Atlantic Herb Salmon (or herb-seasoned salmon), cooked and broken up in large chunks
1 pack rice paper wrappers (like Goi Cuon)
6 baby carrots, cut in matchsticks or thinly sliced
4 spring onions, chopped
1 lime, sliced into wedges
black sesame seeds
Prep:
1. Pour 2 teaspoons of sesame oil over the cooked salmon. Set aside.
2. In a small bowl, add in the teriyaki sauce, chilli oil, hoisin, and garlic. Stir with a spoon to blend well. Set aside.
3. Line a large baking tray with greaseproof paper or parchment. Set aside.
Method:
1. In a 2.83 L /3 Qt. Pot, fill it with water about halfway. Bring the water to a boil over medium-high heat, then add in the salt and vinegar.
2. Meanwhile, remove 4 to 6 large leaves from the bunch of collard greens. On a flat surface, remove the stems from each collard green leaf, one by one, using a sharp knife.
3. Place the leaves in the boiling water and let the leaves cook for about 30 to 40 seconds, use tongs to carefully submerge the leaves in the water without tearing them. Carefully remove the leaves and transfer them to the prepared bowl of ice water. Let the leaves cool in the iced water for 3 to 5 minutes. Carefully remove the leaves from the iced water, and use paper cloths to pat dry.
4. Assembling the rolls: Dip one rice paper wrapper in the water from the shallow container, then lay it flat on a clean large working surface. Place one collard leaf in the middle of the rice paper wrapper. Next, use a pastry brush and generously dab the teriyaki sauce on the collard green leaf. Add chunks of salmon, a few matchsticks of carrots, some spring onions, and some black sesame seeds on the collard green leaf down the centre, leaving about two thumbs of space from the top and bottom. Use one wedge of lime and drizzle a bit of lime juice on top.
5. Using your hands, fold the sides of each wrapper (from left to right) towards the centre, then from the bottom, fold in the side toward the centre, tucking in the wrapper and start to roll the wrapper until you reach the other end. *Use a dab of water to tuck the rice paper wrapper in more, if you need it to stick better. Place the completed roll on the prepared tray. Repeat Step 4 and Step 5 until you finish all of the salmon for your rolls.
6. Refrigerate the tray for 20 to 30 minutes. Slice each roll in half diagonally. Serve with peanut sauce or the remaining teriyaki sauce.
*Note: Cutting large collard greens: To do this, you can fold each large collard green leaf in half, and cut down the centre from top to bottom to remove the stem, or you can remove the stem with one leaf flat on the surface, cutting one side first then the other side, leaving the stem.
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