Salmon With New Potato & Corn Salad & Basil Dressing


  • 400g baby new potatoes
  • 2 sweetcorn cobs
  • 4 skinless salmon fillets
  • 2 very large tomatoes, like beefsteak

For the dressing

  • 2 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 tbsp capers, finely chopped
  • handful basil leaves

Cooking Method

  1. Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.
  2. For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning.
  3. 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.