Easy recipe Salmon, coconut and ginger roulade with lemon butter sauce, served on a bed of spinach

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two x about two hundredg/sevenoz rectangular salmontwo tbsp creamed coconuttwo tbsp grated fresh gingertwo garlicone fresh chillihandful fresh coriander½ lemontwo tbsp water (Recipes by ingridients water) two tbsp balsamic vinegarone tsp caster sugartwo hundred and fiftyg/nineoz baby spinachone tbsp olive oilfifty-fiveg/twooz butterone garlicsalt and freshly ground black peppersix asparagus½ lemonsalt and freshly ground black pepperfour tbsp double creamtwo tbsp buttersix cherry tomatoeshandful fresh pea shoots. This recipe was cooked by amateur chefs as part of the BBCs Step Up to the Plate television programme..