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Ingredients

600g baby chat potatoes, unpeeled
2 garlic cloves, crushed
2 teaspoons wasabi paste
1 tablespoons gluten-free soy sauce
50g butter, melted
4 x 150g skinless salmon fillets
2 teaspoons sesame oil
1 bunch gai lan (Chinese broccoli), trimmed, cut into 8cm lengths
150g ctn Wattle Valley Chunky Dips Baby Spinach Dip
Sesame seeds, to serve (optional)

Method

Step 1 Cut the potatoes in half, if large. Place in a large microwave-safe dish. Add 80ml (1/3 cup) water. Cover with 2 sheets of plastic wrap. Cook on High for 10 minutes or until just tender. Drain well.
Step 2 Preheat oven to 190C/ 170C fan forced. Place potatoes in a large baking dish. Use a potato masher to lightly crush. Combine garlic, wasabi, soy sauce and butter in a bowl. Drizzle over potatoes. Spray with oil. Bake for 35 minutes.
Step 3 Place salmon on top of potatoes. Season and spray salmon with oil. Bake for a further 10 minutes or until salmon is cooked through and potatoes are golden and crisp.
Step 4 Meanwhile, heat a large non-stick frying pan over medium-high heat. Add sesame oil. Stir-fry gai lan for 2-3 minutes, until just wilted. Add a splash of water to help soften stalks.
Step 5 Top salmon fillets with a dollop of spinach dip. Scatter with sesame seeds, if using. Serve with gai lan.

Crispy wasabi potatoes with salmon

How to make Crispy wasabi potatoes with salmon

Ingredients

Method