Ingredients
1 1/2-2# Salmon Filet skin removed
1 box Phyllo dough
pumpkin seed pesto
Chipotle aioli
Preparation
slice salmon on a bias in portions of 1 1/2oz cut phyloo in half horizontally. Place one pice of salmon 2/3 of the way in middle of the phyllo. Spoon a generous amount of pesto on the salmon and place a second piece of salmon on top. Fold 4-5 sheets over fish from the left and then right. fold dough from the bottom rolling like a Burrito.
can be made to this point 1 day ahead.
heat a saute’ pan very hot with small amount of oil. quickly saute’ to brown each side.
heat oven to 450 bake for 7 minutes.
nap plate with Jalapeno mango sauce, place one burrito on top and drizzle with chipotle aioli.
