400g baby new potatoes
2 sweetcorn cobs
4 skinless wild 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
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.