Creamy, earthy tahini, sweet and sour tamarind paste, flaky rich salmon, and then the crispy, party-in-your-mouth kadaif make this fish the most unexpected yet utterly satisfying dish! Combining flavors that span many regions, it’s an unexpected combination that just totally works! You can go ahead and make an entire side of salmon with this recipe, but because the kadaif crisps up, I like to cook this in fillet form so that when each person gets served I don’t have to cut through the crispy topping and ruin the presentation.
Tahini and Tamarind Glazed Salmon with Kadaif Topping
- Cooking and Prep: 30 m
- Serves: 6
Prepare the Salmon
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place salmon fillets on prepared baking sheet and sprinkle with salt and pepper.
In a bowl, combine tahini, tamarind, maple syrup, and olive oil. Spread one tablespoon tahini mixture over each salmon fillet. (I like to use a gloved hand here to make the process easier.)
To a large bowl, add kadaif; drizzle with olive oil. Gently toss the kadaif in the bowl two to three times just to spread the oil.
Top each salmon fillet with about 1/3 cup kadaif strands, creating a sort of nest on the fish.
Bake for 18-20 minutes until fish is just cooked through and kadaif is golden and crunchy!
Garnish with pomegranate seeds. Serve hot or cold and enjoy!
- Kadaif topping on fish to bring another textural addition to your plate should not be limited to this recipe only. Don’t like tahini or tamarind? Maybe shmear some honey mustard on there and then top with the kadaif. Maybe you’re like me and don’t love a sweet fish? How about sprinkling Montreal steak seasoning over your salmon instead of salt and pepper and then add a layer of white horseradish sauce or the horseradish mayo from this book (shameless plug — not embarrassed) on your fish and then top with the kadaif? I think you catch my drift. Kadaif on fish is an excellent idea and should not be limited to this exact recipe. Go, play, have fun and then tell me what you did so I can do it too!
- I really prefer to use the frozen kadaif for this recipe (and in general). However, if you only have access to the dried kadaif that comes in a bag, you can use that.
- Since all ovens are not created equal, you may need to broil the salmon for the last two minutes of cooking to get the maximum crunchability out of your kadaif!
Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.