500 g small chat potatoes, halved
200 g green beans, thinly sliced lengthways
1 cup pitted Sicilian green olives
1 cup flat-leaf parsley leaves
250 g vine-ripened cherry tomatoes
½ cup extra virgin olive oil
1 large lemon
Sea-salt flakes and freshly ground black pepper, to season
1 kg side of salmon, skin on, pin boned
- Put potato in a medium saucepan and cover with cold water. Put over a high heat and bring to the boil. Reduce heat to medium and simmer for 7 minutes or until potatoes are just tender. Drain and rinse under cold water. Set aside.
- Meanwhile, half-fill a saucepan with water and bring to the boil over a high heat. Add beans and cook for 1 minute or until just tender. Drain and rinse under cold water. Drain well. Put in a large bowl with olives and parsley.
- Cut tomatoes from vine, retaining calyces (green tops). Heat 1 Tbsp of the oil in a medium frying pan over a medium heat. Add potato and cook for 4 minutes or until light golden. Add tomatoes and cook for 2 minutes or until softened. Transfer tomato mixture to bean mixture. Toss until combined. Remove rind from lemon. Using a small knife, remove all pith from rind, then thinly slice. Juice lemon. Whisk remaining oil and 2 Tbsp of the lemon juice in a jug and season. Add rind strips and stir to combine.
- Preheat oven grill to high. Line a large oven tray with baking paper. Put salmon, skin-side down, on prepared tray and grill for 8 minutes or until salmon is light golden and medium-rare, or cooked to your liking. Transfer salmon to a large serving platter. Spoon a little salad onto platter. Spoon a little dressing and rind strips over salmon. Serve with remaining salad and dressing on the side.