Recipe by Estee Kafra

Salmon with Kataifi Crunch

Parve Parve
Easy Easy
10 Servings
Allergens
40 Minutes
Diets

Ingredients

Salmon with Kataifi Crunch

  • 5 large dinner-size salmon fillets cut in half in the width, or a side of artic char or a small side of salmon

  • 1/2 cup Gefen Mayo

  • 3 scallions, washed

  • 2 cubes Gefen Frozen Garlic

  • 1/2 teaspoon salt

  • olive oil, for smearing (I use Zeta Lemon-flavored oil)

  • 1/2 16-ounce (450-gram) package kataifi dough, defrosted

  • 1–2 teaspoons oil

  • 3 ripe but not too soft avocados, sliced thinly


Wine Pairing

Shiloh Chenin Blanc

Directions

1.

Place the mayonnaise, scallions, garlic, and salt in a food processor and blend. Set aside.

2.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

3.

Place the salmon on the prepared baking sheet and smear a very small amount of olive oil over it. Bake for 12 minutes.

4.

Remove from oven and cool.

5.

Meanwhile, gently pull apart the kataifi strands and mix them with oil. Spread out the kataifi on a baking sheet and bake for 10 minutes.

6.

Spread the scallion-mayo dip over the salmon. Place the avocado slices on top in even lines. Top with baked kataifi before serving.

Notes:

To save time, you can use a creamy garlic or ranch dressing instead of making your own. You can also buy baked kataifi instead of baking it yourself.

Credits

Photography and Styling by Chay Berger

This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!

Salmon with Kataifi Crunch

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