Pescatarians can get protein, omega-3s, a boost of vitamins, minerals, and antioxidants from this spicy salmon wrap
COLLARD SALMON WRAP
1 medium-size collard green leaf
1 can (7.5 oz) wild salmon
1 tbsp red onion, minced
1 tsp extra-virgin olive oil
1 garlic clove, minced
1 tbsp capers
1/41/4 cup cherry tomatoes, sliced
1. Remove the stem from the collard green leaf.
2. Boil 2 cups of water in a large sauté pan. Place leaf in the water, cover, and turn off heat. Let sit 1 minute, then rinse under cold water.
3. Drain the juice from the canned salmon. Place the salmon in a medium-size bowl, mix all the remaining ingredients except for collard leaf.
4. Lay out the steamed collard leaf on a plate and add the salmon mixture. Roll the collard green as you would a tortilla and enjoy.