12 baby potatoes, thinly sliced
1 red onion, cut into wedges
200g snow peas, ends trimmed
160g punnet Australian kalettes, halved lengthways
2 tbsp extra virgin olive oil
4 x 100g skinless salmon fillets
2 tbsp lemon juice
2 tsp wholegrain mustard
1 tbsp drained baby capers, coarsely chopped
1 tbsp chives, finely chopped
Heat a barbecue or chargrill pan on high. Place the potato , onion , snow peas and kalettes in a large bowl and drizzle with 2 teaspoons of the oil . Toss to coat. Cook potato on grill for 2 mins each side or until tender. Transfer to a bowl. Cook onion and snow peas on grill for 1 min each side or until just tender. Transfer to a bowl. Cook kalettes, cut-side down, for 1 min or until lightly charred and just tender. Set aside to cool slightly.
Cook salmon on grill for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Meanwhile, whisk the lemon juice , mustard , capers , chives and remaining oil in a small bowl.
Arrange salad on serving plates. Top with salmon and drizzle with dressing.
Recipe by Taste.com.au