Ingredients
GINGER BUTTER:
1/2 cup butter, melted
2 TBLS peeled, grated ginger
1/2 TSP shallot finely minced
1/4 TSP sea salt
1/8 TSP coarse ground pepper
COMBINE WELL.
SALMON FILLET: 1-1 1/2 lbs skinless/boneless and butterflied, no thicker than 1/2-3/4 inch thick
SALMON MARINADE :
1/4 C. Coconut milk
1/2 C finely minced red onion
2 serrano chiles minced (no seeds, unless you like it hot)
2 TSP peeled, grated ginger
2 TSP cumin seeds, toasted & ground
2 TBSP finely minced cilantro
1-1/2 TSP sea salt
2 TBSP extra virgin olive oil
Splash lime juice
Coarse ground black pepper
MANGO SALSA:
2 ripe mangos, skinned/cubed
1/2 C red onion diced
1 TSP orange zest
1 1/2 TBSP minced cilantro
2 TBSP minced scallions
1 finely diced roasted, red bell pepper
1 TBSP orange juice
1 TBSP red wine vinegar
1 diced pablano pepper
1/4 TSP red chile flakes
2 TBSP extra virgin olive oil
3/4 C canned/rinsed black beans
1/2 C sweet white corn
COMBINE WELL COVER AND CHILL.
Preparation
PREHEAT OVEN TO 400 degrees.
Spread salmon evenly with Salmon Marinade, making sure that it does not spill onto phyllo sheet 2 inch border.
Using the greased wax paper or foil (under the phyllo sheets and salmon) as support, start on the longer sides of the phyllo/salmon fillet, & begin rolling as you would for a jellyroll. Once you have created your roulade, place phyllo-crusted salmon on a greased cookie sheet, tucking in short ends and placing seam side down. Chill for 1/2 hour to insure flakiness of phyllo-crust.
Bake for 15-20 min or until golden brown. While still warm, cut into 1-1 1/2 inch slices and place atop a bed of baby spinach leaves with stems removed.
Place 1/2 cup chilled Mango Salsa atop roulade and serve with a lime wedge and a sprig of mint or cilantro.
