http://pmhf3.akaraisin.com/ShowWeCare2012

How to use it: Sit on the center of the ball and lie back so that only your lower is touching it. Raise your torso no more than 30 degrees. To make it harder, hold a five-pound weight plate.

Serves 2

• 8-10 ounces wild salmon, cut into 6 even strips (roughly 1/2 thick and 4 inches long)
• 3 large collard greens
• 2 nori sheets (each sheet cut into 8 rectangles)
• 1 carrot, thinly sliced
• 1 small fennel bulb, thinly sliced
• 1 large chunk of ginger, minced
• 1 garlic clove, minced
• ¼ cup sesame oil
• ⅛ cup brown rice vinegar
• 1 tablespoon wholegrain mustard
• 1.5 tablespoons wheat free tamari
• cilantro leaves for garnish
• sunflower sprouts for garnish

To make the Marinade: Whisk together the sesame oil, rice vinegar, mustard, and tamari.  Stir in minced garlic and ginger.  Place the sliced salmon into a bowl and add enough marinade to cover the fish.  Marinate for 20-30 minutes

To Make the Collard Wraps:
Remove the stalk from the collards to give you 2 separate leaf pieces. Lay them onto your work surface, dark/shiny side down.  Place 1-2 nori sheets on the middle of the collard leaf.  Place 1 salmon strip onto the nori.  Top with some carrots, fennel, cilantro leaves, and sprouts.  Drizzle some of the marinade over everything.  Roll the collards up (like a sushi roll)

To Cook:Place salmon rolls onto a steamer dish.  Steam for approximately 5-6 minutes.  Serve alone or with brown rice and lime wedges

http://www.cbc.ca/news/health/story/2008/12/10/f-healthyeats.html