POTATO & SALMON SALAD WITH MUSTARDY DRESSING

PREP + COOK TIME 45 MINUTES SERVES 8

Char−grilling and salting the salmon skin transforms it into the most delicious fish “crackling”, which is served on the salad. 1kg kipfler potatoes, scrubbed, halved lengthways

1.5kg side of salmon, skin on, pin−boned

½ teaspoon sea salt

½ cup finely chopped fresh mint

¼ cup finely chopped fresh chives

1 tablespoon finely grated lemon rind

2 tablespoons olive oil

170g asparagus, trimmed, halved on the diagonal

1 tablespoon drained baby capers

1 tablespoon finely chopped cornichons

MUSTARDY DRESSING

⅓ cup (80ml) extra virgin olive oil

2 teaspoons finely grated lemon rind

2 tablespoons white wine vinegar

1 tablespoon dijon mustard

SERVING HERBS

1 cup loosely packed fresh mint leaves

2 tablespoons chopped fresh chives

2 tablespoons fresh baby nasturtium leaves (optional)

1 Make mustardy dressing.

2 Cook the potato in a large saucepan of boiling salted water for 8 minutes or until tender; drain. Cover to keep warm.

3 Meanwhile, place salmon, skin−side up, on a chopping board; season with the salt. Turn the fish over, cut 5mm deep slices, 3cm apart crossways along the length of the fish. Combine mint, chives, rind and oil in a small bowl. Rub herb mixture over flesh side of salmon. 4 Cook asparagus on a heated char−grill plate (or barbecue), turning, for 3 minutes or until just tender. Remove from heat; season to taste.

5 Place salmon, skin−side down, on a large heated char−grill plate (or barbecue) for 4 minutes or until the flesh turns paler two−thirds of the way up the side of the salmon. Using two lifters, carefully turn salmon over. Using tongs, carefully remove skin, place on char−grill plate beside the salmon, white−side down; cook skin and salmon for 2 minutes or until skin is browned and crisp, and salmon is just cooked through. Remove from heat. (To cook the salmon perfectly, keep in mind that it will continue to cook once removed from the heat.)

6 Place warm potatoes and asparagus in a large bowl with capers, cornichons and three−quarters of the dressing; toss gently to combine. Arrange on a platter, topped with large flakes of salmon. Scatter with the serving herbs and top with shards of crisp skin. Serve immediately drizzled with remaining dressing.

MUSTARDY DRESSING

Whisk ingredients in a small bowl to combine; season to taste.