Spicy Salmon Roll-Ups

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The beautiful rainbow colors in these Spicy Salmon Roll-Ups illustrate how vibrant the flavors are, too! Turmeric, garlic, and lime juice complement the buttery-flavored nature of salmon fillets and the sweet, earthy, slightly bitter flavor of the rainbow chard leaves. The additional mix-ins, including avocado, onion, and cilantro, add a touch of crunch and spice to the roll-ups! {Paleo}


  • 8 rainbow chard leaves, stems removed
  • 34 salmon fillets
  • 24 tablespoons coconut oil, melted
  • 1/4 teaspoon sea salt
  • Juice of one lime
  • 2 garlic cloves, pressed
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon garlic powder/salt
  • 1/8 teaspoon onion powder/salt
  • 1/2 cup red onion, diced
  • 1/3 cup fresh cilantro leaves
  • 1/4 cup green onion, sliced
  • Additional mix-ins: sliced/mashed avocado, slice tomatoes, black olives


  1. Combine the melted coconut oil, sea salt, lime juice, pressed garlic cloves, turmeric, garlic powder/salt, and onion powder/salt in a 9×13 baking dish. Place the salmon fillets in the baking dish and turn them over once so each side is coated with the coconut oil mixture. Bake salmon fillets according to package instructions.
  2. While the salmon is baking, rinse the rainbow chard and transfer the leaves to a pot of boiling water. Blanch for no more than one minute. Then transfer the leaves to a bowl of ice water, called shocking, again for no more than one minute. After shocking the leaves, place them between two thin dish cloths to soak up the water.
  3. While the leaves are drying, prepare the mix-ins. Thinly slice the green onion, dice the red onion, and remove the cilantro leaves from their stems. Dice or mince the cilantro, if desired.
  4. Once the salmon is baked, remove from the oven, let cool slightly, and then flake with a fork. Next, lay the rainbow chard on a large cutting board and layer each leaf with a spoonful of salmon. Then add the mix-ins. For best results, leave room at the rounded top of each leaf to make the rolling process easier. Once ingredients are added, then begin rolling the leaf from the rounded edge first, bringing up both sides of the leaf as you roll. Once you get to the end of the leaf, tuck the stem end of the leaf underneath the roll-up and place on a plate or in a small dish. Finally, repeat process with remaining leaves and ingredients.
  5. These roll-ups are best enjoyed right after assembly.


  • To make a quick guacamole spread, mash one avocado and add a splash of lime juice and a pinch of sea salt. Spread it on the rainbow chard prior to adding the remaining ingredients. A dip that can be used as a spread is Lemon Avocado Dip.
  • Blanch and shock the rainbow chard leaves for less than a minute each. Go longer only if the leaves are still too tough to roll.
  • If you need to remove the spine of the leaf to make rolling easier, make a slice no farther than 1/3 of the way up the spine.
  • For the purposes of this recipe, either garlic salt or powder and onion salt or powder can be used. The powdered versions do not have extra salt added to them, whereas the garlic salt and onion salt do have salt added.