Stuffed salmon swirl with roasted tomatillo marinade

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