Air Fryer SalmonSweet Potato Collard Wrap

Picture this. It’s summer. You’re feeling hella tired from working so hard all winter and you’re ready for…. Hot Autoimmune Summer! Lazy days filled with reading your favorite books while sipping on lemonade, sitting by the pool or on the beach while eating snacks from the cooler.

I still cook in summer but like everyone else, I try not to use the oven too often. We have a small countertop oven which is what I like to use when I bake with. Meals also tend to be simplified. Less cooking in general and when possible, no cooking at all.

This recipe delicious, really quick to make, and nutrient dense. Having autoimmune issues that make eating more of a challenge or that make preparing meals a challenge (fatigue, pain, etc) can be a bummer in the summer. I created this recipe to have on hand for those tired lazy days, weeks or heck even months when cooking a lot just feels like a chore.

This meal comes together in under 30 minutes and it’s very easy to customize and make your own

Ingredients:

• 2lb salmon, fresh or frozen cut into bite sized pieces

• 2 tbsp avocado oil

• 1 tsp garlic powder

• salt, to taste

• 500g Japanese sweet potato

• 1/2 cup full fat coconut milk

• carrots, julienned

• cucumbers, julienned

• collard green leaves

• avocado slices

To Make:

Start by steaming your collard green leaves. Bring a pot of water to a boil. Once it’s come to a boil, turn down the a simmer and blanch the collard greens for two minutes. Allow the greens to cool while you prepare your salmon bites

Season your salmon bites with avocado, salt and garlic powder. Bake in your oven or air fryer for 20 minutes at 375 until crispy.

Peel and chop your sweet potatoes into pieces. Pour some water into a pan and add the sweet potatoes. Bring the water and potatoes to a boil, lower to simmer and cook until fork tender. Drain the water and run under cold water. Add them to your food processor and add garlic powder, to taste, coconut milk and salt. Blend until smooth and creamy.

Cut and prepare all of your other veggies, including the collard wraps in advance. You can leave the steamed wraps in a container or wrapper in the fridge with the rest of your veggies. When you get hungry and are ready to assemble your meal, remove a collard leaf from the fridge and place some mashed sweet potatoes in the center.

Add salmon bites and veggies of your choice such as carrots, cucumbers and avocado. Then, wrap it like you would a burrito by folding up the bottom flaps, then the sides and roll up. You should end up with a burrito shape.