In a hot non-stick pan with gradeseed oil, add fennel and cabbage, saute and set aside. Now, on a flat surface, lay down the kale leaves and add 8 oz of wild salmon to each leaf and drizzle 1 tsp of Dijon mustard on top of the salmon; close the 4 wraps and place on an oven safe plate. Set in the oven for a few minutes or until kale wraps become crispy. Serve over a warm bed of fennel and cabbage. Ready to serve!