CRISPY WASABI POTATOES WITH SALMON

SERVES 4 PREPARATION TIME: 15 MINUTES COOKING TIME: 55 MINUTES

‒ 600g baby chat potatoes, unpeeled ‒ 2 garlic cloves, crushed ‒ 2 tsp wasabi paste ‒ 1 tbsp 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 Wattle Valley Chunky Dips Baby Spinach Dip

‒ Sesame seeds, to serve (optional)

METHOD

1. Cut the potatoes in half, if large. Place in a large microwave-safe dish. Add 80ml (⅓ cup) water. Cover with 2 sheets of plastic wrap. Cook on High for 10 minutes or until just tender. Drain well.

2. Preheat oven to 190C/170C fanforced. 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.

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.

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.

5. Top salmon fillets with a dollop of spinach dip. Scatter with sesame seeds, if using. Serve with gai lan. RECIPE: KERRIE RAY, TASTE MAGAZINE PHOTOGRAPHY: GUY BAILEY