Wild Salmon Collard Rolls

Collard rolls make a delicious substitution for a sandwich. They are easy to make and especially welcome if you’ve given up gluten and looking for an easy to make lunch or light dinner. This recipe use fresh wild salmon but can easily be made vegan by adding more vegetables and hummus instead of the salmon.

Wild Salmon Collard Rolls
Makes 2 servings

12 ounces wild salmon
sea salt
4 large collard green leaves
2 tablespoons Tahini dressing (recipe below)
2 cups grated carrots
¼ cup sliced red onion
½ avocado sliced

Preheat oven to 375 degrees Fahrenheit

Pat the salmon dry with a paper towel and season with sea salt.
Place on a baking sheet and cook for 15-18 mins.
Let cool then flake salmon into small pieces and set aside.
Remove the hard stems from the collard leaves.
Lay them on a cutting board.
Spoon ½ tablespoon of tahini dressing across the bottom of each leaf.
Add the salmon, carrots, onion and avocado to each leaf, being sure to distribute evenly.

Tricia Williams is an accomplished executive chef, nutrition educator and chef instructor. The culinary nutritionist founded Food Matters NYC in 2008 so that she could share her passion for fresh, whole, locally grown, organic, sustainable and delicious food.

Over the last 15 years, Williams has left her mark on highly regarded Manhattan restaurants including The City Bakery, Home Restaurant, Isla and Olives, to name a few. Now, she and her team deliver gourmet health supportive meals to celebrities, politicians, executives and families. Williams leads clients to better food choices and ultimately healthier lifestyles.

William's passion for culinary nutrition surfaced after she gave birth to her first child. She returned to school to secure her Holistic Nutrition Certification from Columbia's Teachers College and coupled that with a Food Therapy Certification from Annemarie Colbin at the Natural Gourmet Institute.

Williams, who is pursuing her Masters in Nutrition Education, maintains her sommelier certification and is also certified by the Institute for the Psychology of Eating.

The New York born chef nutritionist believes her small role can make a significant impact in the lives of her clients. She says, Food Matters NYC is helping individuals and families lead healthier lives through hands on education and nutritional guidance. What we eat affects our physical, emotional and mental well being. We strongly believe in a person s bio individuality and help clients understand the food choices that would best nourish their bodies.