HOME
Quick cured seared salmon with wasabi potato salad
4 45 mins
INGREDIENTS
8 ea 50g skin-off salmon fillets
Pinch Salt (for seasoning salmon)
¼ cup Oil
1 tbsp Toasted sesame seeds
Wasabi dressing
5 tbsp Olive oil
2 tsp S&B Wasabi in Tube
½ cup Spring onions, chopped (retain the green tips for garnish)
¼ cup Parsley leaves
5 tbsp Mayonnaise
Baked Potatoes
8 ea Baby potatoes
2 ½ tbsp Oil
Pinch Salt
METHOD
-
Place whole baby potatoes on an oven tray, drizzle with 2 ½ tbsp oil, and season with a pinch of salt. Bake at 180°C for 40 minutes, or until the potatoes are tender. Once baked, set aside and keep warm.
-
Combine the olive oil, wasabi, spring onions, and parsley leaves in a blender and blend into a rough paste. Transfer the paste to a bowl and whisk in the mayonnaise. Set aside ready to serve.
-
Heat a non-stick frypan over medium heat. Season the salmon with a pinch of salt. Add oil and salmon slices, and sear briefly on both sides until just cooked.
-
To serve — Gently crush the roasted potatoes onto serving plates. Spoon over the wasabi dressing, sprinkle with toasted sesame seeds, then place the cooked salmon on top. Garnish with spring onion tops.
