I bring my lunch to work every day. It's healthier and definitely saves money. My favorite kind of weekday work lunch is a hodge podge of leftovers from the night before. Meal prep and planning is essential for success and I follow the principle of 'cook once, eat at least twice.' This means if I am cooking chicken breasts + veggies for dinner (for two people), I will cook 4 chicken breasts and 4 servings of veggies so lunch is sorted for us the next day. If, for some reason, this leftovers plan doesn't pan out, or we went out for dinner, then I have to have something up my sleeve that is simple, delicious and can be prepared quickly the night before or in the morning before heading to work. This salmon and collard green burrito is my go-to! All it entails in terms of prep is a quick steam of the collard greens so they're soft enough to roll like a tortilla and a messy stir of the salmon salad ingredients in a bowl. Throw the burritos into a glass tupperware container and you're off to the office...in ten minutes (including clean up)!
Salmon and Collard Green Burrito
- 1 bunch of collard greens (pick a bunch with big leaves that have minimal holes)
- Celtic sea salt
- 1 can of wild caught Alaskan salmon
- 1 Tbsp of Primal Kitchen mayo (made with avocado oil instead of canola!)
- 1 Tbsp spicy brown mustard
- 1-2 tsps of capers
- 1 Tbsp fresh dill, chopped
- juice of half a lemon
- grind of black pepper
- Celtic sea salt
- broccoli or radish sprouts (optional)
- Rinse the collard greens and cut off the stems.
- In a large saute pan with a lid, add enough water to lightly cover the surface area in the bottom of the pan.
- Turn on high heat and let the water come to a boil. This doesn't take long since it's not much water!
- Once boiling, add the whole bunch of collard green leaves. Sprinkle with salt and immediately cover with the lid.
- After about a minute, use tongs to flip the leaves over.
- The goal of the steaming process is for all the water in the pan to be absorbed into the collard leaves and the pan be empty of water. It only takes 3-4 minutes total so listen for the sound of the pan drying up and/or and check regularly.
- If you're a multi-tasker, you can start assembling the salmon salad while the leaves cook. Drain the can of salmon. Add to a bowl. Add all remaining ingredients (except sprouts) and stir together until combined.
- Once collard greens are cooked and there is no water left in the pan, remove the leaves and place them on a cutting board. Once leaf at a time, with the rib facing up, shave down the stem that runs through each leaf. This step is not 100% crucial, but it makes it easier to roll!
- For each lunch serving, you'll need about 2-3 leaves. Place a couple spoonfuls of the salmon mixture into the center of each leaf, top with sprouts and roll like a burrito.
- Place the burritos into your tupperware container. Add in a side of fermented veggies, like sauerkraut or kimchi, for extra bonus points!