Cook potatoes in boiling water until
tender, adding corn for final 5 mins,
then drain and allow to cool a little.
For the dressing, mix the vinegar, oil,
shallot, capers, basil and some seasoning.
Heat grill to high. Rub a little dressing
on the salmon and cook, skinned-side
down, for 7-8 mins. Slice tomatoes and
place on a serving plate. Slice the potatoes,
cut the corn from the cobs and arrange
over the tomatoes. Top with the salmon,
then drizzle over the remaining dressing.