Directions

1. Put two pots of lightly salted water on burners at high heat.
2. Peel the potatoes and cut into quarters. Place in one of the pots and boil until tender, but not falling apart (about 10 minutes).
3. In the other pot, cook the beans in boiling water until just crisp, about 4 minutes. While they are cooking, fill a medium bowl with ice water.
4. Drain the beans, and add them to the ice water. Drain again. Dry out the bowl and put the drained beans back in.
5. Add the scallions to the green beans. Meanwhile, whisk together the vinaigrette ingredients and set aside.
6. Drain the potatoes and cut into thin slices. Place in bowl with the beans. Whisk the vinaigrette and pour over potatoes and beans. Toss to evenly coat.
7. Heat a skillet to medium heat. Add the cooking oil or clarified butter. Pan fry the salmon for 4 to 5 minutes per side until done, carefully turning once.
8. Put 1/4 of the potato salad onto individual serving plates. Top each with a pan fried salmon fillet while still sizzling hot and garnish with a sprig of basil.