Salmon served with skin that is extra crispy, and with the French classic, the salad nicoise.
Put all of the dressing ingredients in a blender, season with salt and pepper, and then blitz for about 1 minute until you have a nice smooth dressing.
Pre-heat a frying pan over medium-high heat for a minute or 2. Add your olive oil, then add your potatoes, fry for about 10 minutes until cooked and golden brown tossing/stirring occasionally. When the potatoes are done, season them with salt and pepper, turn the heat off and transfer them onto kitchen paper to drain, do not discard the pan.
Meanwhile, bring a pot of water up to a gentle simmer, then gently lower your eggs in the simmering water. Cook the eggs for 8 minutes. Whilst the eggs are cooking, put your ice into a bowl of cold water.
Once the eggs are cooked, transfer them into the ice water to shock them. Crack them, then carefully peel them. One the eggs are peeled, quarter the them.
Put the artichokes, cherry tomatoes, black olives, coz lettuce, parsley, capers and sliced shallots in a bowl and use you clean hands to mix the ingredients together until well combined.
Dry your salmon skin with kitchen paper, then cut a couple of incisions in the salmon skin, season the salmon on both sides with salt and pepper, pre-heat the frying pan again on high heat, ensuring it is nice and hot. Add the rest of your olive oil and then gently place the salmon in the pan skin side down. Fry for 4 minutes, then use a fish slice to carefully flip the salmon, fry for another 1-2 minutes on the other side and transfer the salmon to a plate or board.
Carefully remove the skin away from the salmon, use a small knife to help you. Get the pan back on the heat (add a touch for olive oil if need be) and add your skin back to the pan to fry on the side that isn't crispy. Fry for about 30-60 seconds, then transfer onto kitchen paper to drain.
Add your dressing to the salad mixture, then mix together with you clean hands.
Serve the salmon on a plate with the crispy skin. Add some of your salad mixture on the side. Garnish with your crispy potatoes and your eggs.