Potato & Salmon Salad

Bunch chives
Bunch Italian parsley
1 kg new potatoes, scrubbed, halved lengthways
1.5 kg side of salmon, skin on, pin-boned
½ tsp SIDS CRAZY LEMON
1 tbsp lemon rind, finely grated
2 tbsp rice bran oil
170 g asparagus, trimmed, halved lengthways
1 tbsp baby capers
1 tbsp cornichons, finely chopped
½ cup SIDS HONEY MUSTARD VINAIGRETTE

Finely chop enough chives to yield 2 tablespoons. Chop the remaining chives into 2 cm lengths to yield 2 tablespoons. Set aside.
Pick leaves from parsley to fill ¼ cup and set aside. Finely shop the parsley stems to fill ¼ cup.
Cook potatoes in a large saucepan of boiling salted water for 8 minutes until tender, then drain and keep warm.
Meanwhile, place salmon, skin-side up, on a chopping board; season with SIDS CRAZY LEMON. Turn fish over, cut deep slices along the length. Combine finely chopped herbs, lemon rind and oil in a small bowl. Rub herb mixture over flesh side of salmon.
Using a heated chargrill plate or barbecue, cook asparagus, turning, for 3 minutes until tender. Remove from the heat and season.
Place salmon, skin-side down, on a long heated chargrill or barbecue plate for 4 minutes until cooked ⅓ of the way up the side of the salmon. Using two lifters, carefully turn salmon over. Using tongs, carefully lift off skin, place white-side down on chargrill plate beside the salmon then cook skin and salmon for 2 minutes until skin is crisp, and salmon is almost cooked through. Remove from heat.
Place warm potatoes and asparagus in a large bowl with capers, cornichons and ¾ of SIDS HONEY MUSTARD VINAIGRETTE then toss to combine. Arrange on a platter, topped with large flakes of salmon. Sprinkle with chive lengths, parsley leaves and shards of crisp skin. Serve salad immediately, drizzled with remaining SIDS HONEY MUSTARD VINAIGRETTE.