400g baby new potatoes

2 sweetcorn cobs

4 skinless wild  salmon fillets

2 very large tomatoes , like beefsteak


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.