Kataifi Salmon with Pistachio Pesto

I don’t think I was ever that excited to make a new recipe.

But really, as soon as that idea crossed my mind I could not get it out!

And I must say, it definitely lived up to my expectations. PLEASE make it, you’ll thank me!!

• about 200g kataifi, chopped

• 3 eggs

• 1 tsp salt

• 3-4 salmon slices

• 1/2 cup flour

• Oil, to fry

DIRECTIONS:

1. Start by toasting the chopped kataifi in a dry pan until color forms. Make sure you don’t let it burn.

2. Cut your salmon into finger food size.

3. Prepare 3 dishes: one with flour, one with egg beaten with salt, and finally one with the toasted kataifi.

4. Dip first in flour, then beaten egg then kataifi. Repeat for all.

5. Heat 1-1.5 inches of oil in a pan at medium heat. Once hot, fry salmon on both sides until golden, about 2-3 minutes per side.

6. Drain on a wire rack.

Pistachio Pesto:

• 10 frozen basil cubes

• 3 frozen garlic cubes

• 1/3 cup shelled and salted pistachios

• 1/4 tsp salt

• 2 tbsp olive oil

DIRECTIONS:

1. Add all ingredients in the bowl of a mini chopper. Process until fully blended.

2. Top with more olive oil before serving.

For full video, click here.

Enjoy,

Guila