Crispy wasabi potatoes with salmon

Crispy wasabi potatoes with salmon
  • 0:05 Prep
  • 0:55 Cook
  • 4 Servings
  • Easy

Wasabi adds a quick fiery kick to this sensational salmon tray bake.

Featured in
Easy dinner recipes, Nutrition information


  • 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)


  • 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.


  • 2998 kj


  • 51g

    Fat Total

  • 17g

    Saturated Fat

  • 5g


  • 41g


  • 22g

    Carbs (total)

All nutrition values are per serve


Switch it: To turn this into a Mediterranean-style dish, replace the wasabi with pesto, omit the soy sauce, and swap the gai lan for green beans or broccolini.

  • Author: Kerrie Ray
  • Image credit: Guy Bailey
  • Publication: Taste Magazine



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