Please enter the email you’re using for this account.
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.
1/2 teaspoon coarsely ground Gefen Black Pepper
8 (1 and 1/2 inch) fillets of salmon (with or without skin)
2 tablespoons Gefen Maple Syrup
2 tablespoons olive oil
1/2 cup pomegranate seeds, for garnish
1 and 1/2 teaspoons kosher salt
1/2 cup Haddar Baracke Tahini or other tahini paste
2 tablespoons + 1 teaspoon tamarind concentrate
2 tablespoons olive oil
4 cups frozen kadaif, defrosted
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!
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.
How Would You
Rate this recipe?
Please log in to rate
Danielle’s Salmon with Kadaif topping This has been labeled as Gluten free. Unless the kadaif was made from rice noodles or any other gluten free noodles, it is NOT gluten free. Other than that, I would like wish Danielle luck on her new cookbook and I am planning on buying it.
Where would i find tamarind concentrate – i’ve tried a few local kosher stores…is there a subsitute?
Hi, tamarind can also be substituted with pomegranate molasses. These ingredients are typically used in Syrian cuisine. If you have any Safrdic food shops near you, you can try that or you can find them online, I know amazon sells.