Step 1

Preheat the oven to 200°C, gas mark 6. Boil the potatoes in salted water for 10 minutes until almost tender, then drain and allow to steam for a few minutes. Add the 6 tbsp oil to a large baking tray, heat in the oven for 2-3 minutes, then toss the potatoes in to coat. Roast for 25 minutes, then crush with a spoon so they partially collapse. Turn to coat in the oil, then roast for 20-25 minutes more, until crisp and golden.

Step 2

Meanwhile, make the salsa by mixing all the ingredients together with a little salt and plenty of black pepper. Set aside. Season the salmon all over with the table salt and let it sit on kitchen roll for 20 minutes, to firm up and slightly cure the edges.

Step 3

When the potatoes have 15-20 minutes left, heat a frying pan on high and add 1 tbsp oil. Pat the salmon dry with more kitchen roll. Fry, skinside down, for 2½ minutes, then carefully flip and fry for 2½ minutes more.

Step 4

Transfer the salmon to a baking tray, skin-side down, and cook beneath the potatoes for 6-8 minutes, or until opaque and it flakes easily with a fork. Remove from the oven, cover the fish with foil and leave to rest for 2-3 minutes while the potatoes finish cooking.

Step 5

Mix the salad ingredients together and dress with the extra virgin olive oil, pomegranate molasses and seasoning. Serve portions of salmon with the salsa spooned over, and the potatoes and salad on the side.