Seared Salmon Potato Salad With Grain Mustard Vinigarette

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1 Steam or boil the potatoes until just cooked, halve and reserve
2 Boil or steam the beans and refresh in a bath of ice water (to stop further cooking and maintain the colour). Halve the tomatoes.
3 Heat the flat grill, first making sure that it is spotlessly clean
4 Fry the salmon, with no extra oil or butter, until it is very rare. Remove from the grill, but place in a warm place, loosely covered with foil for 15 minutes to rest and cook through.
5 Make the dressing in a large shallow bowl by mixing the oil, vinegar, mustard, dill, sea salt and black pepper
6 Remove the skin from the salmon and break the fish into large chunks, gently mixing it with the vegetables in the dressing.
7 Serve from this dish or on individual plates.

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