12 small, (12x40g) chat variety
400 g, halved
Skinless salmon fillet(s)
280 g, (2x140g fillets)
250 g, halved
⅓ cup(s), leaves, coarsely torn
Black olives, drained
½ cup(s), (80g) Kalamata variety, pitted
- Cook potatoes in a large saucepan of boiling salted water for 15 minutes or until tender. Add beans for the last 2 minutes of cooking. Drain. Cut potatoes into quarters.
- Meanwhile, preheat grill on medium-high. Line grill tray with foil. Grill salmon for 3–4 minutes each side or until cooked to your liking. Flake salmon into large pieces.
- Whisk juice and oil in a small bowl until combined. Season dressing with salt and freshly ground black pepper. Combine potatoes, beans, salmon, tomatoes and basil in a large bowl. Add dressing and toss gently to combine. Serve sprinkled with olives.