Phyllo-Crusted Salmon Roulade With Mango Salsa Recipe

Name: Phyllo-Crusted Salmon Roulade With Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1
PREHEAT OVEN TO 400 degrees.
2
Spread salmon evenly with Salmon Marinade, making sure that it does not spill onto phyllo sheet 2 inch border.
3
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.
4
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.
5
Place 1/2 cup chilled Mango Salsa atop roulade and serve with a lime wedge and a sprig of mint or cilantro.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: GINGER BUTTER:, 1/2 cup butter, melted, 2 TBLS peeled, grated ginger, 1/2 TSP shallot finely minced, and more.

Yes, Phyllo-Crusted Salmon Roulade With Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Phyllo-Crusted Salmon Roulade With Mango Salsa

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