1 cup wasabi peas

½ cup panko breadcrumbs

3-pounds Yukon gold potatoes, cut into ¼” thick rounds

8 tablespoons olive oil, divided

1 teaspoon salt

1 teaspoon black pepper

1, 2-2 ½-pounds salmon filet, skin on

2 tablespoons mayonnaise

1 teaspoon fresh ginger, grated

2 large cloves garlic, minced

1 bunch thin asparagus spears, woody ends broken off (about 1/3 from the bottom)

Preheat oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil.

Place the wasabi peas in a food processor and pulse until a powder forms, but still leaving some small chunks for texture.  Remove to a bowl and whisk it together with the panko.

Place the sliced potatoes on the baking sheet and season them with ½ teaspoon each of the salt and pepper and then sprinkle the tops of each with the wasabi pea and panko mixture.  Drizzle 3-4 tablespoons of the olive oil over the tops of the potatoes.  Place in the oven and bake for 20-25 minutes until they are almost fork tender.

Season the salmon filet with the remaining salt and pepper.

Combine mayonnaise, ginger, and garlic in a small bowl and spread over the top of the salmon filet.  Spread the wasabi pea mixture in a thick, even layer over the top and gently press the crumbs into the mayonnaise. Reserve ¼ cup of the crumbs and note that you may not use all of the crumbs depending on the size of your salmon filet.

Remove the potatoes from the oven and toss them on the pan.  Spread them out around the edges of the pan and place the salmon filet in the center.  Spread the asparagus spears over the top of the potatoes.  Sprinkle the reserved ¼ cup of wasabi pea mixture over the asparagus and potatoes.  Drizzle the remaining 4 tablespoons of olive oil over the whole pan including the coating on the fish.

Bake for another 12-15 minutes until a fork slides easily in and out of the center of the fish and it flakes easily.  The color in the center of the filet should be a translucent pink.

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