It’s A ‘WRAP’
Nope- I'm not going to be suggesting you use a pita, a lavash or tortilla (come on, now it's nothing more than flattened bread- and it's NOT paleo!) to tidy up a heap of free range turkey, arugula, avocado and sliced peach!
I'm talking about 'the original wrap'… how about some skin?
I, for one, LOVE a beautifully roasted filet of wild salmon, with the skin on, nice and crisp, but find it such a shame that so many restaurants automatically discard it before serving.
The skin contains high amounts of anti inflammatory Omega 3 fatty acids. If you are eating farmed salmon (but why would you be?), then you should probably NOT eat the skin, as in that case, the fat and skin would hold higher levels of potential toxins. I hope that is a moot point for all of you blog readers, in that you're only eating wild!
The other day, when I prepared salmon at home, and removed the skin from the piece I'd be serving my husband (not a skin-lover), it occured to me that one could also use the skin as a 'wrap'!
So, that's just what I did.
Here's a little wrap I made of salmon skin, arugula, sundried tomato, olive oil and, of course, salmon..
Pretty to look at, tasty to eat, and no horrible grains to deal with!