Directions

To cook

1. 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.
2. 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.
3. Heat a non-stick frypan over medium heat. Season the salmon with a pinch of salt.
4. Add oil and salmon slices, and sear briefly on both sides until just cooked.

To serve

1. Gently crush the roasted potatoes onto serving plates.
2. Spoon over the wasabi dressing, sprinkle with toasted sesame seeds, then place the cooked salmon on top. Garnish with spring onion tops.