Salmon with Dill Crème Fraiche Baby Potato Salad and Greens

Steps

1. Cook potatoes Preheat BBQ grill to high (if using). Dice potatoes 2 cm, add to a small pot and cover with hot tap water. Cook on high heat for 20-25 minutes, with the lid on, until tender. Drain and run under cold tap water to cool slightly. Set aside to drain well, then return to pot.
2. Prep vegetables Thinly slice radishes and cornichons. Cut courgette into batons and trim green beans
3. Prep salmon Pat salmon dry and remove any pin bones. Cut into 2-3 pieces. Place on a plate and drizzle with a little oil. Season with salt and coat with salmon rub.
4. Cook salmon When potatoes have about 10 minutes remaining, cook salmon. Heat a small drizzle of oil in a medium fry-pan on medium heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium, or until cooked to your liking. Rest, covered, for 2-3 minutes. Alternatively, cook salmon on BBQ.
5. Cook greens Wipe pan clean and return to medium-high heat with butter. Add greens and cook for 2-3 minutes, until tender and bright green. Season. When potatoes are cooked, fold through radish, cornichon, dill crème fraiche and parsley. Season.
6. Serve potato salad and greens topped with salmon and dill.