Preheat your chargrill and cook salmon steak until done then season with evo, salt and pepper. Cut lenghtwise the potatoes then in wedges . With a small knife smoothen all the corners of the potato wedges then boil it in salted water and saffron .For the salad mix grated ginger with julienned sundries tomatoes, red onion rings and coriander leaves. Season with balsamic vinaigrette. Garnish with boiled green baby asparagus and drops of balsamic vinegar.