Directions:

• Discard the skin of the salmon, and cut it into 4 equal steaks. Sprinkle each steak with salt and black pepper, pressing it firmly into the steaks with your hand. Coat lightly in oil, and refrigerate until ready to cook.
• Rub the yellow pepper with a little vegetable oil, and grill or roast until the skin is well blistered. Allow to cool, and then peel off the charred skin, remove the seeds, slice into 8 pieces, and place in a bowl. Cut the tomatoes into 6 wedges each, and slice the new potatoes if they seem very large.
• Combine all the vegetables, season lightly with salt and pepper, and toss with the olive oil, and parsley. Leave to come to room temperature.
• To make the dressing, combine all the dressing ingredients in a blender, and pulse until smooth and emulsified.
• To cook the salmon, heat a large grill pan, (preferably cast iron) over high heat until almost smoking. Add the salmon, and sear for 1-3 minutes on each side.
• To serve, divide the vegetables among the plates, and place a salmon steak in the centre of each. Surround with a generous drizzle of the dressing, and serve at once.