Salmon Caesar Nori Wrap

Serves 4


  • 6 cups kale leaves, de-stemmed and roughly torn into large pieces
  • 2 tsp. extra virgin olive oil
  • 2 lemons, juiced
  • 2 tsp. of sea salt
  • 4 nori sheets
  • 1 wild salmon fillet, baked OR smoked salmon


  • 1 cup raw cashews
  • 1 tbsp. tahini
  • 1 cup water
  • 3 tbsp. fresh lemon juice
  • 3 cloves garlic
  • 2 tsp. Dijon mustard
  • 3 kalamata olives, pitted
  • Fresh black pepper and sea salt to taste

If opting for the salmon fillet, lightly salt and pepper, and bake in the oven for approximately 12-15 minutes of until cooked to medium – still pink in the middle.  Salmon will continue to cook when removed from the oven.  While cooking, combine kale, 2 tsp olive oil, juice of 2 lemon and 2 tsp of sea salt in a bowl and massage or knead together for 3-5 minutes until leaves soften and start to wilt.

Combine all ingredients from the dressing into a blender and process until smooth.  Pour dressing over kale and toss until evenly distributed throughout the greens. Lay each nori sheet onto their individual plates. Place a handful of salad (or ¼ of the total salad mix) on the nori sheet.  Divide the salmon into 4 and tear or cut into chunks.  Distribute the salmon on top of the kale on each nori sheet. Loosely roll each sheet into a cone or roll.  Serve.

Recipe adapted from:


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