Phyllo Wrapped Salmon on Lentil Bio-Bud™

Recipe #2: Black Beet and Blood Orange awakens my literal senses in thinking how to add ShaSha ingredients into a Phyllo Wrap.

Salmon pastry:
16 oz. salmon fillet ( for 4 phyllos)
phyllo pastry
1 large cooked potato
¾ cup of Multigrain Breadcrumbs
Parboiled stringbeans
2-3 Tbsp. fresh dill
1 lemon
Melted butter
Coconut oil
2 tsp curry powder
Salt/pepper

Sprouted Bio-Bud™ Lentils:

2 cups of Shasha Bio-Bud Lentils

2 ½ cups of water

1 tsp of salt

Optional: bay leaf

Bring everything to a boil, and simmer, no lid, until all water is evaporated. About 18 minutes.

Black Beet Salad

1 black beet, skin removed and slice as wedges

½ blood orange, skinned and sliced

1 cooked yellow beet, sliced

1 tbsp. Fresh dill, chopped

2 Tbsp. Lemon juice
1 cup of Arugula or green of your choice to use as garnish for Bio-Bud™lentils

Mix all ingredients.

To Prepare Phyllo Salmon:
*Pre-soak Lentils for 20 min in lukewarm water

1. Melt butter and allow to cool. Preheat oven to 420 F.
2. Remove potato from skin and mash with coconut oil and a splash of water. Add curry powder, chopped dill, juice from half a lemon, salt and pepper.
3. Lay a sheet of phyllo onto the work surface and brush with butter, then sprinkle with bread crumbs. Add another sheet on top of the first, rotating so that the corners alternate.
4. Repeat butter and breadcrumbs. Lay third sheet down and place about half a cup of the potato mixture into the center. Lay 4 to 6 slices of salmon cut to strips on top and brush a little butter around edges of phyllo. 
5. Gather edges and bunch at the top pressing base with hands to shape and hold together. Brush outside with a little more butter and sprinkle breadcrumbs on the top.
6. Place this in a baking dish. Recipe makes about four of these. Bake them for 25 minutes.
7. Serve on a bed of the cooked Bio-Bud™lentils (Arugula below the lentils) alongside the black beet salad and garnish of lemon.