Phyllo-Crusted Salmon Roulade With Mango Salsa

• 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.

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Taken from www.epicurious.com/recipes/member/views/phyllo-crusted-salmon-roulade-with-mango-salsa-1201630 (may not work)