Charred salmon Niçoise | Jamie Oliver barbecue recipes

Ingredients

• 1kg red-skinned potatoes
• 1 lemon
• 1 x 500g salmon fillet, skin on, scaled, pin-boned, from sustainable sources
• 1 bunch of fresh dill (20g)
• 320g green beans
• 4 free-range eggs
• extra virgin olive oil
• 1 teaspoon Dijon mustard
• 4 anchovy fillets in oil, from sustainable sources
• 8 black Kalamata olives (stone in)
• 1 cucumber
• BARBECUE KIT
• Weber barbecue tongs
• Weber barbecue spatula
• Weber instant-read thermometer or meat probe