- 400g baby new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 sweetcorn cobs
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 4 skinless salmon fillets
- 2 very large tomatoes, like beefsteak
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
For the dressing
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp capers, finely chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- handful basil leaves
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.