by Market Chef Heather Hartman
Ingredients2/3 cup toasted walnuts 2 cloves garlic 3 cups spinach 1 cup basil 1⁄4 cup ground flax seed 1/2 cup extra virgin olive oil Juice of 1⁄2 lemon 1⁄2 cup grated parmesan Salt to taste 1-2 bunches Swiss chard (collard greens, large leaf kale can also be used) 1 lb. Wild Salmon, trimmed, boned, and skinned
For the pesto:
In a food processor, place the walnuts, and garlic, and pulse until fine. Add the spinach, basil, flax, olive oil, lemon juice and puree until combined. Add the salt, and water if needed to puree into a course paste. Add the parmesan, and taste for salt. Set aside.
Have a pot of boiling water ready. Add 1 Tbsp. salt. Wash the chard or greens. Trim the bottom stems, and place into water for 10 seconds. Remove and place on a sheet tray lined with paper towels. Do this until all greens are blanched. Set in a cool place until ready to roll.
For Poaching Salmon:
In a large sauté pan, add water until it reaches up to 2 inches. Add lemon wedges, fresh herbs, crushed garlic, and slices of onion. Whatever you have around that is aromatic and lovely to impart flavor onto the salmon. Bring to a low boil, and lower to a simmer. Add the salmon, season salmon with salt and pepper. Cover, and make sure it does not boil. Cook until fish is firm to touch, about 10 minutes. You can also turn off heat, leave covered, and let sit for 20 minutes. This can be done a day ahead.
To assemble wraps:
Place a leaf of greens on your cutting board. You may need 2 to make a full wrap. Add 2 tablespoons of pesto on the leaf, and a few chunks of salmon. Tuck in the sides, and roll into a wrap. Think of it like an eggroll, or a burrito! You can also use canned tuna, or lentils to make a protein packed brain food snack!