I made this multiple times, and it’s simple, with an easy, impressive presentation. Generous dinner-size salmon slices cut in the middle in the width gives you squares, and I always like this shape for plating. I’ve also made this recipe with a side of salmon.

Serves 10

• 5 large dinner-size salmon fillets cut in half in the width, or a side of artic char or a small side of salmon
• 1/2 cup Gefen Mayo
• 3 scallions
• 2 cubes frozen garlic
• 1/2  tsp salt
• olive oil, for smearing (I use Zeta lemon-flavored oil)
• 1/2  16-oz (450-g) pkg kataifi dough, defrosted
• 1–2 tsp oil
• 3 ripe but not too soft avocados, sliced thinly

Place the mayonnaise, scallions, garlic, and salt in a food processor and blend. Set aside.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the salmon on the prepared baking sheet and smear a very small amount of olive oil over it. Bake for 12 minutes.

Remove from oven and cool.

Meanwhile, gently pull apart the kataifi strands and mix them with oil. Spread out the kataifi on a baking sheet and bake for 10 minutes.

Spread the scallion-mayo dip over the salmon. Place the avocado slices on top in even lines. Top with baked kataifi before serving.

Note

To save time, you can use a creamy garlic or ranch dressing instead of making your own. You can also buy baked kataifi instead of baking it yourself.