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Crispy wasabi potatoes with salmon
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Prep Time:
5 minutes
Cook Time:
55 minutes
Total Time:
60 minutes
Spicy wasabi elevates salmon tray bake to irresistible heights.
Ingredients:
  • 600g baby chat potatoes, unpeeled
  • 2 garlic cloves, crushed
  • 2 tsp wasabi paste
  • 21.00 gm gluten-free soy sauce
  • 50g butter, melted
  • 4 x 150g skinless salmon fillets
  • 2 tsp sesame oil
  • 1 bunch gai lan (Chinese broccoli), trimmed, cut into 8cm lengths
  • 150g ctn Chunky Dips Baby Spinach Dip
  • Sesame seeds, to serve (optional)
Instructions:
  • If the potatoes are large, halve them. Place them in a large microwave-safe dish. Add 80ml (1/3 cup) water, cover with 2 sheets of plastic wrap, and microwave on High for 10 minutes or until just tender. Drain thoroughly.
  • 1. Preheat the oven to 190C/ 170C fan forced. 2. Arrange the potatoes in a large baking dish and gently crush them using a potato masher. 3. Mix together garlic, wasabi, soy sauce, and butter in a bowl, then pour over the crushed potatoes. 4. Spray the potatoes with oil. 5. Bake in the preheated oven for 35 minutes.
  • Lay the salmon over the potatoes, generously season, and drizzle with oil. Bake until the salmon is cooked through and the potatoes are golden and crispy, approximately 10 minutes.
  • Heat a large non-stick frying pan over medium-high heat, then add sesame oil. Stir-fry gai lan for 2-3 minutes until just wilted, adding a splash of water to soften the stalks.
  • Place a generous spoonful of spinach dip over the salmon fillets and sprinkle with sesame seeds, if desired. Accompany with gai lan for a delightful meal.

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