Salmon En Croute

My husband loves to create new dishes and this one was especially yummy.

He will do about anything to get me to eat Fish. I am not a fan unless it is deep fried and breaded. He put this fairly simple yet very tasty dish together for me last night and served it with fruited coconut rice.

It is gorgeous enough to impress your boss, but comes together fairly quickly for a weeknight meal, and it was DELICIOUS!

I will let him tell ya bout it.

Skinless boneless salmon fillets -- make sure there's no dark patches on the skin side, trim if necessary

Phyllo dough

~ 2tablespoons major gray chutney thinned down with a teaspoon or two of water, heat slightly in the microwave just before plating

Mango sliced thinly
basil chifonnade (use your judgement for the amount)
spicy yellow curry powder
1/2 stick butter melted
about 2cups fresh spinach

Dry the salmon filets

Dust a bit of curry powder on the top of the salmon fillets

Place a layer of phylo dough on your counter, brush liberally with butter, repeat till you have 2 layers of phylo

place your mango slice down (towards the bottom)

place your fillet on top of the mango and a little bit of basil chiffonade

roll up the two layers and then prepare two more phylo layers (one sheet, butter then next sheet)

place the first salmon packet you made on the phylo, again mango side down, brush and roll, brush and roll

fold up bottom of phylo, bring in the sides and wrap up similar to a burrito and brushing dry sides with butter as you roll. Top and bottom should be thoroughly buttered

bake at 350 for 30 minutes until crispy brown

Meanwhile saute the spinach in butter with a dash of orange juice just until wilted. Plate the spinach and place fish on top of spinach and drizzle lightly with the Major Grey/water mix -- should be a nice drizzly syrup

Serve with fruited rice (white rice, fresh coconut, coconut milk, dates, orange pieces)