Crispy-skinned salmon fillet with warm potato salad

Prepare the salad dessing first, some hours before you'll be eating if possible. I base mine on a really good mayonnaise (definitely not a 'lite' variety!). SW or Best Foods brands are the only ones I use.

for each serving, mix the following ingredients

1/4 cup mayonnaise

1 pickled gherkin chopped

1 tbs finely chopped onion

2 tbs lemon juice

2 tbs finely chopped parsley

Cut one unpeeled potato for each person into small cubes then boil in salted water until just cooked. Drain quickly and add to the dressing; mix well and leave to one side to cool.

Place salad greens on each plate.

Spray a non-stick pan and heat it until it is very hot. Put the salmon in, skin side down, and sizzle for 3-4 minutes. Turn the heat down and cook for a few more minutes, then turn the salmon carefully and cook until it is faintly pink in the middle. Remove from the heat and put aside while you construct the salad by putting potato salad on top of the salad greens. Add the salmon, skin side up, to the pile and garnish with halved cherry tomatoes.