Salmon on Vegetable Salad

Thoroughly scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain, return to the hot pot to dry and cut in half.

Rinse and trim the snow peas. Blanch in a pot of boiling salted water for 4 minutes. Drain, rinse with cold water and drain again. Rinse and halve the tomatoes.

For the dressing: Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and finely chop. Rinse the basil, shake dry and pluck leaves. Combine the chile pepper, basil, vinegar and oil in a blender, and pulse until smooth. Season with salt and pepper to taste. 

In a bowl, toss the potatoes, snow peas and tomatoes with the dressing.

Brush the salmon with some oil and season with salt and pepper to taste. Heat a grill. Cook the salmon for 2-3 minutes per side.