Crispy-Skin Salmon with Potato Salad

Steps

1. Bring a large pot of salted water to the boil. Preheat BBQ hot plate to medium-high (if using). Prepare your vegetables. Cut any larger potatoes in half, so they are about the same size, about 3-4cm. Cook potatoes in pot of boiling water for 12-15 minutes, until soft. Drain, return to pot and cover to keep warm.
2. In a small bowl, combine mustard, lemon zest and juice (if using) and mayonnaise. Set aside. Pat salmon dry and remove any remaining scales or pin bones. Place salmon, skin-side-up, on a plate or chopping board. Drizzle with olive oil and season skin well.
3. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook salmon, skin-side-down, for 2-3 minutes, until skin is crispy. Flip and cook for a further 1-2 minutes for medium, or until cooked to your liking. Remove from pan and set aside, skin-side-up.
4. Wipe pan clean with a paper towel and return to high heat. Add beans, courgette and water and cook for 1-2 minutes, tossing regularly, until just tender but still a little crunchy. Squeeze over lemon juice (if using), remove from heat and season.
5. Gently crush potatoes with a fork, then fold through mustard/mayonnaise mixture, feta and spinach. Season to taste.
6. To serve, divide potato salad and bean and courgette sticks between plates and top with a piece of crispyskin salmon.