Serve a fillet of succulent grilled salmon with a crunchy raw vegetable dressed with a flavourful anchovy vinaigrette.
Boil the potatoes until tender, adding the asparagus and beans when almost ready, and cook until crisp-tender. Drain well.
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
Rub the salmon with a little oil and seasonings. Then sear over a high heat on a preheated ridged grill (or BBQ).
To serve, arrange a selection of the prepared salad vegies with eggs, asparagus and beans on a large platter
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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