Salmon with Kataifi Crunch

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.