Salmon Stuffed Baked Collard Rolls with Red Pepper-Carrot Sauce
Yield 4 rolls (dairy, egg, gluten free and vegan/vegetarian option)
Ingredients
2of 5-6 oz cans salmon OR 8-12 oz tempeh, baked tofu, or other meat substitute
6 large collard leaves
2 small or 1 large kohlrabi
1 medium onion
1/2 celery branch
2 large carrots
1/2 c roasted red pepper halves/strips (about 1 whole pepper if home roasting)
1 tsp tarragon
1 tsp basil
1 T olive oil
salt and pepper to taste
- Drain salmon and put in bowl. If using tempeh, tofu, or an imitation meat product, decide if you want to have it in strips, cubed, finely chopped/crumbled, or whatever. Prepare it however you'd like, and place in a bowl.
- Peel onion, cut in quarters. Finely mince one quarter of the onion, and add to salmon/meat substitute. Finely slice remaining onion and set aside.
- Next, steam your veggies in batches:
- WAsh collards, and cut out tough portion of stem. Part of your leaf may be 'forked' at the end after cutting out the stalk - that's okay! Steam collard leaves for 2-3 minutes, or until softened and bright green. Remove, let cool, and pat dry. Reserve 4 of the largest leaves. Cut the other two in half lengthwise, layer, and roll lengthwise to make a cigar-sized roll. Then, finely slice through the roll, working your way from one end to the other - this technique is called a chiffonade. Add sliced collards to bowl with salmon and onions.
- Cut kohlrabi into chunks and steam until just tender. Finely dice about one half of the steamed kohlrabi, and add to salmon and collards. Place the remaning kohlrabi chunks in a blender, or if using an immersion blender, a large bowl.
- Add 1/2 c minced celery to salmon/vegetarian option, and steam the remaining celery and carrots until tender. Place steamed carrots and celery in blender with kohlrabi, and add roasted red peppers, stock, olive oil, and blend until smooth. Add salt, pepper, basil, and tarragon to taste, and blend again until well mixed. Set aside.
- Mix salmon/vegetarian option, collards, kohlrabi, celery, and onion, and add basil, salt, and pepper; stir until well mixed.
- Place one quarter of salmon/veggie mixture at top of collard leaf, fold in left and right sides, and roll up lengthwise, like a burrito. If leaf is forked at the bottom from removing the stalk, just try to pull the pieces together, layering slightly, and wrap around roll. Perfect! Repeat rolling process with remaining salmon/veggie mixture and remaining collard leaves.
- Spread a small amount of sauce on the bottom of an 11x7 inch glass baking dish. Place collard rolls in pan, and pour sauce over rolls. Toss remaining sliced onions in a little olive oil, and if desired, a mix of your favorite gluten free flour, salt, pepper, garlic powder, and dry basil. Sprinkle coated onions over sauce and rolls, and place dish in the oven.
- Bake at 350 until warmed through and onions are golden, about 35-45 minutes.
Copyright © 2009 by Kim Christensen
Source:
www.affairsofliving.com
