Thai Salmon Yellowfin Puffs with Ginger

2 4-5oz salmon fillets
4 sheets phyllo pastry
1 oz butter
1 tsp grated ginger
1 clove garlic pressed
1 scallion, finely chopped
1 tbsp fresh coriander finely chopped
Zest and juice of 1 lime
Salt and pepper to taste

Mix together lime zest and juice, garlic, spring onion, ginger and coriander.
Melt butter. Lay out 1 sheet of phyllo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet.
Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 minutes, until brown and crispy.