Mystery Ingredient Club ~ Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise

Using ingredient number two of three, sent to Mystery IngredientClub members by Michael at Rattlebridge Farm. (Michael is the creator and host of the club.)

To learn more click the image below:

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I chose to use the Citrus Salt from Cyprusin this recipe from Donna Hay's currentmagazine edition. (The original version uses plain sea salt.)





The recipe is very simple and would make a greatweeknight dinner as it can be on the table in less than a half hour.



The sauce is made by blending Wasabi paste with agood quality whole egg mayonnaise and fresh lemon juice. 
The method is to smash the parboiled potatoes with yourfingers a little to crush them, drizzle with oil and salt,then roast them on an oiled, shallow rimmed baking sheet for 10 minutes in a 475ºF/250ºC oven. Afterthe 10 minutes, the seaweed wrapped salmon filetsare placed skin side down on the hot baking sheet,(scooting the potatoes to the edge of the pan)then continue roasting the potatoes and salmontogether for an additional 8 to 10 minutes.
The filets I used were on the smallish side, so theybarely took 6 minutes to cook. (There is carry-overcooking after you remove the pan from the oven.) 
You can make the Wasabi Mayonnaise, and par boil the tiny potatoes a couple of hours ahead to cut last minute prep time.



I served the salmon with fresh pea sprouts (love those ~ all theflavor of fresh peas, but with a delicate crunch). No prepat all, just rinse them well under cold water and arrangeon the plates or platter.
It received a hearty thumbs-up at our table, and I would definitely make this again.

I've posted the printable recipe over on my recipe blog ~ click here.
Please hop over to Rattlebridge Farm for TheAugust 2nd edition of Foodie Friday.
Have a wonderful day!
~mari

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