Salmon with new potato & corn salad & basil dressing

• baby new potatoes↗400g g
• sweetcorn↗

  cobs

• skinless salmon fillets↗4
• very large tomatoes↗2

  like beefsteak

• red wine vinegar↗2 tbsp st. tbsp
• extra-virgin olive oil↗2 tbsp st. tbsp
• shallot↗1

  finely chopped

• capers↗1 tbsp st. tbsp

  finely chopped

• handful basil leaves↗

Step-by-step instructions

1. 1

   Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.

2. 2

   For the dressing, mix the vinegar, oil, shallot, capers, basil and some seasoning.

3. 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.