Salmon in Kataifi Dough with Dip

Ingredients

• 250 g ready-made kataifi dough (sealed angel hair dough in foil)
• 150 g lime (3 limes)
• 400 g Salmon fillet
• 3 tbsp oil
• 50 g Yogurt (3.5% fat)
• 2 tbsp sour cream (20% fat)
• 4 tbsp tomato paste
• 1 tbsp mustard
• 1 tbsp soy sauce
• 1 tsp fish sauce
• Salt
• Pepper
• 0.5 tsp honey
• 1 Garlic clove
• 1 Avocado
• 4 tbsp heavy cream (30% fat)

Instructions

1. 1.

   Remove dough from foil, roll out, place on a tray and cover with a damp cloth. Line a baking sheet with parchment paper.

2. 2.

   Halve the limes and squeeze out juice. Wash and pat salmon dry, cut into 8 pieces, brush each with 1 tbsp lime juice. Cut kataifi dough into 8 pieces, season salmon, wrap each piece of salmon in a piece of kataifi dough and place seam side down on the baking sheet. Brush dough pieces with 2 tbsp oil and bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25–30 minutes.

3. 3.

   For the American dip, mix yogurt, sour cream, 2 tbsp lime juice, tomato paste, mustard, soy sauce and fish sauce. Season with salt, pepper and honey.

4. 4.

   For the avocado dip, peel and roughly chop garlic. Halve the avocado, remove the pit, scoop out the flesh and blend with garlic, 2 tbsp lime juice, cream and remaining oil until smooth. Season with salt and pepper.

5. 5.

   Remove finished dough pieces from oven, let cool slightly and serve with the dips.