Serve a fillet of succulent grilled salmon with a crunchy raw vegetable dressed with a flavourful anchovy vinaigrette.


  • 6 chats (baby potatoes), scrubbed

  • 8 asparagus

  • 8 beans, topped & tailed

  • 1 tspn Dijon mustard

  • 2 tbsp fresh lemon juice

  • 1 garlic clove, crushed

  • 4-6 anchovies, chopped

  • 2 tspn chopped fresh parsley

  • olive oil

  • 1-2 salmon steaks

  • freshly ground salt & pepper

  • cucumber

  • radishes

  • baby carrots

  • spring (green) onions

  • ripe red tomatoes

  • 2 medium-hard boiled eggs, peeled and halved

  • good crusty bread


  • 1.

    Boil the potatoes until tender, adding the asparagus and beans when almost ready, and cook until crisp-tender. Drain well.

  • 2.

    Whisk up the mustard, lemon juice, garlic, anchovies and 1 tspn parsley. Then add up to ½ cup oil, little by little, continually whisking to form a mayonnaise consistency

  • 3.

    Rub the salmon with a little oil and seasonings. Then sear over a high heat on a preheated ridged grill (or BBQ).

  • 4.

    To serve, arrange a selection of the prepared salad vegies with eggs, asparagus and beans on a large platter

  • 5.

    Cut the potatoes in half and place them in the centre, together with the salmon. Then sprinkle a generous amount of vinaigrette over the top, garnish with a little parsley and serve with plenty of bread on the side.

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