For the sauce:
2 medium tomatillos
1 red onion or 3 Shallots (if you're fancy)
1/4 bunch of cilantro
Salt, to taste
For the Fish:
1lb.(450 g) Atlantic salmon without the skin
12oz.(340 g) crab meat(can be from a can)
1 cup Sauté spinach
1 egg white(46 g)
1 lemon
3 garlic cloves
1tbs.onion powder
Olive or coconut oil
Old bay (or your fave seasoning) to taste
-Drain the crab meat
-In a mixing bowl, mix crab meat, egg white, lemon juice, onion powder, minced garlic, salt & pepper
-Chop the spinach and mix half of it into the crab meat. The other half is for layering
-Place in the refrigerator for minimum 20 min
-Heat the oven to 400 F (200 C)
-Cut the salmon into a thin fillet
-Season to taste
-Brush lightly with Extra Virgin OLive oil or coconut oil
-Add a thin layer of spinach
-Mix the crab mixture together and spread evenly over the Spinach
-Carefully roll the salmon piece into a roulade
-place on a baking sheet
-Bake for 18-21 minutes and serve immediately