Cook potatoes in boiling water until tender, adding corn for final 5 mins, then drain and allow to cool a little.

For the dressing, mix the vinegar, oil, shallot, capers, and salt & pepper.

Heat grill to high. Throw Salmon fillets in with "dressing" for 7-8 mins. Slice tomatoes and place on a serving plate. Scrape corn off cobs and add to plate. Top with the salmon, then drizzle over the remaining dressing.