Salmon in Kataifi Pastry with Two Dips
Healthy, because
Even smarter
You feel exhausted during your lunch break and can no longer concentrate? Then take some salmon in a kataifi batter to work. This gives your brain a lot of power. The omega-3 fatty acids from fish are only absorbed by the brain as much as it needs to function well again. In addition, the protein in the fish makes you feel full and nourishes the muscles.
If you do not feel like having one of the dips, try hummus with it. Especially homemade, the chickpea puree tastes good with (almost) everything and brings wonderful, digestive fibres.
Ingredients
- For the salmon
- 250 grams finished Shredded filo dough (shredded in foil angel hair-dough)
- 400 grams Salmon
- 1 Tbsp lemon juice
- 2 Tbsps vegetable oil
- For the American dip
- 50 grams Natural yogurt
- 2 Tbsps Mayonnaise
- 2 Tbsps lemon juice
- 4 Tbsps Ketchup
- 1 Tbsp Mustard
- 1 Tbsp soy sauce
- 1 tsp Fish sauce
- salt
- sugar
- freshly ground peppers
- For the avocado dip
- 1 maturity Avocado
- 2 Tbsps lemon juice
- 1 Tbsp Lime oil (olive oil with lime)
- 4 Tbsps Whipped cream
- salt
- white peppers
- 1 garlic clove
Preparation steps
Remove dough from wrapping, place on a tray and cover with a damp cloth. Preheat oven to 200°C (approximately 400°F). Pat salmon fillet dry, cut into 8 pieces and sprinkle with lemon juice. Cut the Kataifi dough into 8 pieces, season salmon with salt, then wrap each piece of salmon in a sheet of Kataifi dough and place with seam down on a baking sheet lined with parchment paper. Brush dough pieces with oil and bake in a preheated oven on middle rack for about 25-30 minutes.
Meanwhile prepare the dips.
For the American dip: Combine all ingredients, mix well and season with salt and sugar.
For the avodaco dip: Peel garlic and chop coarsely. Cut avocado in half, remove pit, remove flesh with a spoon and mash finely with garlic, lemon juice, cream, oil, salt and pepper.
Serve cooked fish with dips while still hot.
