Ingredients

1 lb. wild king salmon fillets (skinned and cut into 4 slices)

Sea salt and freshly ground pepper

1 box of organic whole wheat phyllo dough, thawed

Organic extra virgin olive oil

Strawberry Salsa:

1 cup chopped organic strawberries

¾ cup seeded and diced organic roma tomatoes

½ cup finely chopped organic onion

¼ cup chopped fresh organic cilantro leaves

1 TSP sea salt

1 TSP organic ground cayenne

Preparation

  1. To make salsa, in medium mixing bowl, combine all ingredients.
  2. Cover and refrigerate at least two hours to allow flavors to blend.
  3. Preheat oven to 400.
  4. Season salmon with salt & pepper.
  5. Place 2 phyllo sheets on a large cutting board (cover the remaining dough with a damp towel to prevent drying).
  6. Brush with EVOO.
  7. Repeat layers twice (6 total), ending with phyllo.
  8. Gently press phyllo layers together.
  9. Lightly coat top phyllo sheet with oil.
  10. Arrange ¼ cup strawberry salsa along center of 1 short edge of phyllo, leaving a 4-inch border.
  11. Top with 1 fillet of salmon.
  12. Fold long edges of phyllo over fish.
  13. Starting at short edge with 4-inch border, roll up jelly roll fashion.
  14. Place wrapped fish, seam side down, on a baking sheet coated with oil.
  15. Repeat procedure with remaining 3 salmon pockets.
  16. Bake for approximately 30 minutes or until golden brown.
  17. Let stand 5 minutes before serving.