The salmon fillet in a kataifi pastry crust is a fish main course that is simple yet spectacular, perfect for a special dinner or for those looking for ideas for a fish-based menu, perhaps to serve at the New Year’s Eve feast. The crispness of the kataifi pastry, the same we used in a sweet version for the Dubai Chocolate Recipe, combined with the tenderness of the salmon, creates an irresistible contrast that captivates at the first bite, helping us prepare a dish among the quick and tasty salmon fillets, yet elegant.
As you know, on our blog Il Caldo Sapore del Sud you will always find ideas for wholesome and flavorful dishes, and this salmon is one of those dishes that surprises without complications, just like the Salmon in a potato millefeuille crust or the Salmon in puff pastry with potatoes: baking keeps the fish tender and juicy, while the kataifi pastry becomes golden and crisp, turning a simple fillet into an elegant and refined course, a great suggestion for parties, ideal if you don’t know what to include in the holiday menu or what to cook for Christmas and New Year’s.
This recipe is perfect for those looking for baked fish mains, easy salmon recipes, or light preparations full of flavor. You can serve it with a fresh salad, grilled vegetables or a yogurt mayonnaise with herbs to further enhance the flavors.
If you love original recipes and polished presentations, salmon wrapped in kataifi will become one of your favorite dishes: quick to prepare, beautiful to look at and capable of showcasing an already high-quality fish.
Ready to make it together? Let’s head to the kitchen, but first remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make salmon in a kataifi crust
- 4 fillets salmon
- 14 oz kataifi pastry (about 400 g)
- 3 1/2 tbsp butter (about 50 g)
- to taste balsamic vinegar
- to taste lemon zest
- to taste salt
- to taste black pepper
Tools
- Oven
- Baking sheet
- Pan
Preparation of salmon in kataifi pastry
Before you start preparing our fish and kataifi pastry recipe, I should tell you that you can also make it with cheaper and perhaps even more flavorful types of fish. Avoid, however, very dry fishes such as mackerel, tuna or swordfish. If you wish, you can also use shelled shellfish, but in that case, briefly sauté them in a pan just to add a bit more flavor.
Place the salmon fillets on a plate, season with salt and pepper. Melt the butter in a pan and flavor it with the lemon zest. Move the fillets into the pan, let them brown for a few seconds on each side, then pour a drizzle of balsamic vinegar and turn off the heat.
Carefully unroll the kataifi pastry, separate the strands with your hands to obtain a soft, even nest.
Place the salmon fillet in the center of a bundle of kataifi strands and wrap it completely, without pressing too hard: it should remain airy and light.
Arrange the fillets on a baking sheet lined with parchment paper, add a drizzle of oil or spoon over the little butter remaining in the pan. Bake in a preheated oven at 356°F (convection) for 15 minutes. Remove from the oven and serve.
Serve the salmon in kataifi pastry immediately, still hot, fragrant and crispy. You can assemble it in advance and keep it covered in the refrigerator, to bake it just before serving.
Storage notes and tips
If any is left over, store the salmon in crust in the fridge for up to 24 hours in an airtight container and reheat it in the oven or air fryer before eating, but it will never be as good as freshly made. You can replace the salmon with other fish such as sea bream, sea bass, cod fillets, prawns, shrimp, etc…
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