I like sandwiches. Particularly tuna sandwiches. I end up eating a lot of tuna salads instead so I can avoid the carbs and gluten in bread. I’ve read about various alternative wraps that have appeared in the US market, items that aren’t available here. I also love spring rolls and sushi, but the sweetened rice in them does not love me.
i came up with a tasty alternative today. I married two favorites and thoroughly enjoyed a salmon nori roll made with kale and a leftover sweet potato.
1 can 300 g wild red salmon
1 medium sized baked sweet potato
1 tsp coconut oil
Big handful chopped fresh kale
Squeeze of lemon juice
Pinch of peri peri spice mix or something else you like with salmon
1 tsp Sesame seeds
Salt and pepper.
3 18×20 nori sheets
Melt the coconut oil in a heavy fry pan on medium high heat. I love my cast iron! Sauté the kale until it starts to wilt. Add the cooked sweet potato to the pan and stir. Reduce the heat. The potato should already have the consistency of soft paste. You can include the skin if you want, but I removed it from mine.
Drain any liquid from the salmon. I also remove any bones and skin. Flake the fish into the pan. Add the lemon juice and spices.
Stir the mixture. Reduce the heat further. At this point, everything is cooked and we are just warming up the potato.
Turn off the heat. Sprinkle the sesame seeds over the mixture.
Place a nori sheet on a flat surface. Add a couple tablespoons of the salmon mix and roll it up. I found this mixture filled three sheets. Enjoy!
I suppose you could make it more interesting with some ginger, wasabi and coconut aminos. I will try that next time. Today I was focused on enjoying the kale and the salmon.